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Salmon curry with coconut milk
Salmon curry with coconut milk

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Salmon curry with coconut milk

Preparation 10 minutes
Cooking time 10 minutes
Servings 4


  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) sesame oil
  • 1 French shallot, finely chopped
  • 1/2 red bell pepper, cut into 1 cm (3/8 in.) dice
  • 1 garlic clove, finely chopped
  • 15 ml (1 tbsp) red curry paste
  • 400 ml (1 2/3 cups) coconut milk
  • 15 ml (1 tbsp) fish sauce
  • 750 g (1 1/2 lb) fresh salmon, skinless, cut into 2 to 3 cm (1 in.) cubes
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) fresh basil, thinly sliced


  1. In a skillet, heat the oils over medium heat.
  2. Add the shallot and bell pepper.
  3. Cook for 2 to 3 minutes, stirring frequently.
  4. Add the garlic and curry paste.
  5. Cook for 1 minute, stirring constantly.
  6. Pour in the coconut milk and fish sauce.
  7. Bring to a boil and let boil for 2 minutes.
  8. Season the salmon with salt and pepper.
  9. Cook the salmon in the simmering sauce for about 4 minutes, turning them over occasionally.
  10. Turn off the heat and let rest for 2 minutes.
  11. Serve on a bed of basmati rice and garnish with basil.
Availability in stores