Salmon and Bok Choy Green Coconut Curry
A fragrant Thai-inspired curry featuring tender salmon fillets and bok choy in a creamy coconut milk sauce spiced with green curry paste, ginger, and garlic. Topped with fresh herbs and crunchy cashews for a delicious complete meal.
Ingredients
- •4 piece skinless salmon fillets
- •2 tsp kosher salt
- •1 can full-fat coconut milk
- •¼ cup green curry paste
- •2 tsp finely grated peeled ginger
- •1 clove garlic
- •1 head bok choy
- •2 Tbsp fresh lime juice
- •4 piece scallions
- •½ cup cilantro leaves with tender stems
- •¼ cup roasted salted cashews
- •1 piece serrano chile
- •4 serving steamed rice
Cooking Instructions
- 1.
Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
5 min
- 2.
Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
6 min
- 3.
Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
8 min
- 4.
Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
2 min