Description
A silky, aromatic weeknight curry that balances rich coconut, bright lime, and fresh greens, perfect for cozy nights.
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
Instructions
- Pat the salmon dry and score the skin slightly. Season with salt and pepper.
- In a heavy skillet or shallow Dutch oven, pan-sear the salmon skin-side down over medium-high heat for 3–5 minutes until crisp.
- Remove the salmon and set aside. In the same pan, add garlic, ginger, and shallot, cooking until fragrant.
- Add the green curry paste and stir for about 30 seconds.
- Pour in the coconut milk and vegetable stock, stirring to combine.
- Add bok choy stems and simmer for 3–4 minutes. Then, add the bok choy leaves and cook for an additional 1–2 minutes.
- Nestle the salmon back into the pan and cook until it reaches an internal temperature of 125–130°F (51–54°C).
- Finish with fish sauce and lime juice, stirring gently to combine.
- Let the curry rest for 10 minutes before serving.
- Serve the curry over steaming jasmine rice and garnish with fresh cilantro.
Notes
For a richer curry, toast the green curry paste in the skillet for 30 seconds before adding liquids. You can adjust the heat of the curry by varying the amount of green curry paste used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai