Stonefruit Steamed Salmon Curry – inspired by my short time working on the line at AL’s Place, this steamed salmon curry is a tad sweet, so easy, and absolutely delicious.

Chef Tips

• Shake the coconut milk – Always shake the can before using to get a smooth, even texture.
• Layer carefully – Keep the salmon mostly in a single layer so it cooks evenly. Avoid stacking pieces too much.
• Don’t skip the parchment – Parchment traps steam inside the pot, helping to gently cook the fish and veggies while keeping everything tender. Add 1/2 cup of water under the parchment to prevent scorching.
• Use ripe nectarines – Ripe but firm nectarines add the best sweet bite without falling apart during cooking.
• Check doneness – The salmon should flake easily with a fork or register about 135°F for perfect, moist results.
• Make this in small batches of just 2-4 portions.

Ingredient notes

• Salmon (12 oz) – Use center-cut fillets if possible for even cooking. Cut into smaller pieces to cook evenly with the vegetables.
• Coconut Milk (½ can) – Shake the can well before using so you get a smooth, liquid consistency. Full-fat coconut milk works best here.
• Red Curry Paste (2 tbsp) – Brings warmth and depth without overpowering the dish.
• Nectarines (2) – Diced small. They add natural sweetness that pairs really nicely with the savory flavors.
• Shallot (1) – Thinly sliced for a mild onion flavor.
• Broccoli (½ lb) – Cut into small florets to cook quickly.
• Garlic (1 clove) – Lightly smashed to release its flavor.
• Neutral Oil (1 tbsp) – Avocado, grapeseed, or canola oil work well.
• Soy Sauce (2 tbsp) – Adds saltiness and umami to balance the curry.
• Cilantro (¼ cup, chopped) – Stirred in for a fresh, herbal finish.
• Kosher Salt + Black Pepper – Essential for seasoning the fish and vegetables.

instructions

prep the vegetables and salmon

1. Slice the shallot, chop the broccoli into florets, and lightly smash the garlic.
2. Add the vegetables to a large mixing bowl. Top with the salmon pieces.
3. Add the kosher salt, black pepper, red curry paste, neutral oil, soy sauce, and cilantro.
4. Gently mix everything together, spreading the curry paste over the salmon as you mix. It doesn’t need to be perfectly coated.

assemble the pot

1. Add ½ cup of water to the bottom of a medium pot.
2. Line the pot with two overlapping sheets of parchment paper.
3. Add a layer of the vegetables, then spread the salmon evenly on top.
4. Add the remaining vegetables and broccoli over the salmon.
5. Pour the coconut milk inside the parchment paper over the mixture.

cook

1. Cover the pot and cook over medium-high heat for 10 minutes, or until the salmon reaches an internal temperature of 135°F.
2. Serve immediately with extra cilantro if desired.

FAQ

Can I substitute the nectarines?
Yes! Peaches, plums, or even mango would also work beautifully.

What if I don’t have parchment paper?
You can still cook everything directly in the pot, but the texture may be slightly different, and you’ll need to watch more closely to avoid scorching.

Can I use another fish?
Yes—cod, halibut, or even shrimp would work. Adjust cooking times as needed based on the protein.

Is this dish spicy?
It’s mildly spicy from the curry paste. You can use less curry paste if you prefer a softer flavor.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Gently reheat on the stovetop over low heat.

Video Tutorial:

Recipe:

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