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Salmon in Green Curry Coconut Sauce

Moist, tender salmon in a luxurious Thai-inspired green curry coconut milk sauce with notes of lemongrass and ginger.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Coconut Milk Steeping time: 20 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Main Course
Cuisine: Thai
Keyword: coconut milk, green curry, quick and easy, salmon
Servings: 2
Calories: 704kcal

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

Tips:
  • 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.

Nutrition

Calories: 704kcal | Carbohydrates: 42g | Protein: 42g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 94mg | Sodium: 222mg | Potassium: 1321mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6577IU | Vitamin C: 67mg | Calcium: 215mg | Iron: 8mg
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