Salmon in Green Curry Coconut Sauce
Salmon in Green Curry Coconut Sauce is a perfect weeknight dinner, quick, easy, and delicious! In no time at all you’ll have moist, tender salmon in a luxurious coconut milk sauce that is full of flavour from green curry paste, lemongrass, and lots of fresh ginger.
Coconut milk, lemongrass and fresh ginger infusion
For an extra layer of flavour, I like to steep the lemongrass and fresh ginger in the coconut milk. It’s an extra step, but I think it’s one worth taking.
After 15-20 minutes the coconut milk is infused with the peppery sweetness of the fresh ginger and the lovely, aromatic citrusy scent and unique lemony, gingery, slightly minty flavour of the lemongrass.
The coconut milk infusion can be made ahead of time, it will keep stored in an airtight container in the refrigerator for 1-2 days.
Making the Dish
Once the coconut milk has had time to steep and infuse with the flavours of the lemongrass and ginger the dish comes together very quickly. (TIP: prepare the rice noodles or steamed rice while you are waiting for the coconut milk to finish infusing so they are ready to go once the salmon is cooked).
Scallions, garlic, and more fresh ginger are briefly sautéed, just to cook out their raw flavour, before the green curry paste, strained coconut milk and a little (or a lot!) of serrano chili is added.
Next, the baby bok choy is layered in, and the salmon is nestled into the sauce. The salmon poaches in the sauce until moist and tender, just barely cooked through.
Serve the salmon and sauce over rice noodles, or steamed rice if you prefer. Scatter some sliced serrano chili and scallions, along with fresh coriander over top and place a few lime slices alongside.
Enjoy!
Equipment
- Wok, or large high sided pan
Ingredients
- 2 skinless salmon fillets
- 1 cup coconut milk
- 1-2 stalk lemongrass tough outer shell removed, and
- 2-3 slices fresh ginger
- 1 tablespoon coconut oil
- 1-2 tablespoons Thai green curry paste
- 1 tablespoon finely grated peeled ginger
- 1 garlic clove finely minced
- 1 tablespoon fish sauce
- 2 heads of baby bok choy
- 2 scallions thinly sliced, green parts for serving
- 1/4 cup chopped cilantro
- 1/4 cup roasted salted cashews.
- 1 serrano chile thinly sliced. (add more or less depending on the level of heat you prefer)
- 1 lime cut into slices, or quarters for garnish
- 2 ounces dry rice noodles or steamed rice if you prefer
Instructions
- Peel the tough outer bits from the lemongrass. Using the back of a knife, crush the bulb to allow the lemongrass to release some of it's oils. Place the coconut milk, lemongrass, and slices of ginger in a small saucepan and bring to a simmer over low heat. Turn off the heat and let steep for 15-20 minutes. Once steeped, strain the coconut milk and discard the solids.
- Prepare the rice noodles (or steamed rice if using) as per package directions.
- Separate the bok choy into individual leaves, cutting any larger leaves in half lengthwise and the stems into ¼ inch slices. Rinse well and drain.
- In a wok, or large high-sided skillet heat the coconut oil over medium heat. Add the sliced scallions (white parts only), minced garlic, grated ginger and ½ of the sliced serrano chile, cook for 1-2 minutes.Note: reserve the green parts of the scallions for serving.
- Next add the strained coconut milk, fish sauce, and the curry paste and cook, stirring occasionally, until the sauce comes to a simmer, about 5 minutes. Taste and add salt to taste.
- Add the bok choy to the coconut milk mixture and stir to coat. Lightly season the salmon with salt on both sides and nestle the fillets into the coconut milk. Cover and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 5-6 minutes.
- To plate, place a layer of rice noodles, topped with ½ of the salmon and bok choy on each plate. Spoon the coconut milk sauce over top. Scatter the reserved chili and scallion (green parts), cilantro and cashews over top and place a couple lime slices or quarters on the side.
Notes
- The coconut milk, lemongrass ginger mixture can be steeped ahead of time. Once strained it can be stored in the refrigerator for 1-2 days.
- If the salmon fillet thickness varies greatly, cut in 1/2 and add the thicker pieces to the sauce 1-2 minutes before adding the thinner pieces to cook evenly.