Name: Salmon and Bok Choy Green Coconut Curry for Cozy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 salmon fillets (about 6 oz each); 3 tablespoons green curry paste; 1 can (400 ml) coconut milk; 2 cups bok choy, chopped; 1 tablespoon fish sauce; Juice of 1 lime; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 shallot, diced; 1 cup vegetable stock; Fresh cilantro for garnish; Steamed jasmine rice for serving

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Salmon and Bok Choy Green Coconut Curry for Cozy Nights is a silky, aromatic weeknight curry that balances rich coconut, bright lime, and fresh greens. I first tested this on a rainy evening and loved how quickly it came together without sacrificing restaurant-level flavor — it’s cozy comfort with healthy protein. If you like bowls that hug you from the inside, also try this creamy sweet potato curry soup for another warming option.

Why Make This Recipe

Deep, layered flavor from green curry paste, coconut milk, fish sauce, and fresh lime — it’s complex without being fussy.
Nutritious: salmon provides omega-3s and bok choy adds vitamins A, C, and K.
Fast and weeknight-friendly: about 25–30 minutes active cook time with mostly stovetop work.
Flexible for guests and diets — easily adjusted for spice, vegan swaps, or gluten-free diets.
Personal note: I love this recipe because the curry develops a better, deeper flavor if you let it rest 10 minutes before serving — it’s one of those dishes that rewards patience and tastes even better on night two. Also check a hearty mulligatawny soup if you want a different cozy dinner.

Recipe Overview

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 (about 6 oz/170 g salmon per person)
Difficulty: Easy–Medium
Method: Pan-sear salmon, then simmer in a green coconut curry (stovetop, heavy skillet or shallow Dutch oven)

My Experience Making This Recipe

I tested this recipe three times, adjusting sear time and when to add bok choy to keep the greens bright and the salmon tender. The main discovery: searing the salmon first gives a crisp texture and seals in juices, and adding bok choy stems before leaves keeps everything perfectly cooked.

How to Make Salmon and Bok Choy Green Coconut Curry for Cozy Nights

Start by pan-searing seasoned salmon to develop color, then build a quick curry in the same pan using green curry paste, garlic, ginger, and shallot. Add coconut milk and a splash of stock, simmer gently with bok choy stems, then nestle the salmon back in to finish cooking until 125–130°F (51–54°C) for medium. Finish with fish sauce, lime juice, and fresh herbs for brightness.

Expert Tips for Success

Pat the salmon dry and score the skin slightly; sear skin-side down over medium-high heat for 3–5 minutes until crisp. Use a stainless steel or cast-iron skillet for best browning.
Don’t boil the coconut milk — simmer gently at low-medium heat to prevent splitting. If the sauce separates, whisk a teaspoon of cornstarch with 1 tbsp water and stir in off-heat.
Add bok choy stems first and leaves last (stems need 3–4 minutes; leaves 1–2 minutes) to keep color and texture.
Use an instant-read thermometer: pull salmon at 125–130°F (51–54°C) for medium; it will rise a few degrees while resting. For well-done, target 145°F (63°C).
If you want a richer curry, toast 1 tablespoon of curry paste for 30 seconds before adding liquids; this deepens flavor. For more ideas, pair it with a sturdy side like this comforting crockpot turkey sweet potato stew on a chilly night.

How to Serve Salmon and Bok Choy Green Coconut Curry for Cozy Nights

Spoon the curry over steamed jasmine rice or coconut-lime rice to soak up the sauce.
Serve with a wedge of lime, chopped cilantro, and thinly sliced red chili for color and heat.
For a lower-carb plate, serve over cauliflower rice or a bed of sautéed greens. Try pairing it with a lighter side like this pumpkin lasagna skillet for an autumnal menu.
Presentation tip: nestle the salmon fillets skin-side up and spoon sauce around (not over) to keep the skin crisp.

Storage and Reheating Guide

Refrigerate: Store curry in airtight containers for 3–4 days. Keep salmon fillets and sauce separate if possible to avoid over-softening the fish.
Freezing: Freeze the sauce (without salmon) for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Do not freeze the cooked salmon if you want best texture; instead, freeze raw portions and cook fresh.
Reheating: Gently reheat sauce on the stovetop over low heat, adding a splash of water or stock if thick. Warm salmon in a 275°F (135°C) oven for 8–10 minutes (covered) to avoid drying. Microwave on 50% power in short bursts if needed, checking frequently.

Recipe Variations

Gluten-free: Ensure your green curry paste and soy/fish sauces are labeled gluten-free; swap tamari for soy.
Dairy-free/vegan: Use tofu (extra-firm, pressed) instead of salmon and substitute fish sauce with 2 tbsp soy sauce + 1 tbsp mushroom powder for umami.
Milder or spicier: Reduce curry paste to 1–2 tbsp for a gentle flavor, or boost to 4 tbsp and add chopped Thai chiles for heat.
Add-ins: Throw in snap peas, bell peppers, or baby corn for extra texture; finish with Thai basil for an aromatic lift. For a heartier soup-like bowl, turn it into a coconut curry soup with extra stock like in this wild rice soup inspiration.

Nutritional Highlights

Omega-3 fatty acids: Salmon provides EPA and DHA, which support heart and brain health.
Vitamins and minerals: Bok choy adds calcium, vitamin C, and vitamin K, while coconut milk supplies medium-chain triglycerides (MCTs).
Allergens: Contains fish (salmon) and, depending on pantry items, soy (soy sauce) and shellfish if you choose shrimp. Adjust sauces for allergies.
Portion guidance: Aim for a 4–6 oz (115–170 g) salmon portion per person with 1–1.5 cups of curry and 1/2–1 cup rice for a balanced meal.

Troubleshooting Common Issues

Sauce looks split or oily: Reduce heat immediately and whisk briefly off-heat; add a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to re-emulsify.
Bland curry: Taste and add 1 tsp fish sauce or 1 tbsp lime juice at a time; acid and umami balance coconut richness.
Overcooked salmon: Avoid high heat after adding liquids; finish the salmon in the warm sauce at low simmer and use an instant-read thermometer to avoid overcooking.

Frequently Asked Questions

Q: Can I cook the salmon directly in the curry without searing first?
A: Yes — you can poach salmon in the simmering curry for 6–10 minutes depending on thickness. Searing first adds texture and caramelized flavor, but poaching is faster and gentler if you prefer less fuss.

Q: What green curry paste should I buy and how much heat will 3 tablespoons give?
A: Look for a reputable Thai brand (Mae Ploy, Blue Elephant) and check the label — heat varies by brand. Three tablespoons typically yields medium heat; reduce to 1–2 tbsp for mild, or add more for spicier.

Q: Can I make this ahead for meal prep?
A: Make the curry base and cook rice up to 2 days ahead; store separately. Cook salmon fresh when possible, or reheat gently in sauce just until warmed to preserve texture.

Q: How do I adjust thickness of the sauce?
A: For thinner sauce, add 1/4–1/2 cup warm stock or coconut water. For thicker sauce, simmer uncovered a few extra minutes, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 1–2 minutes.

Conclusion

For an outside reference and another take on this dish, see this detailed version: Salmon and Bok Choy Green Coconut Curry – sly rooster.

Salmon and Bok Choy Green Coconut Curry for Cozy Nights