This Salmon and Bok Choy Green Coconut Curry for Cozy Nights blends bright Thai flavors with the gentle richness of coconut milk for an easy weeknight dinner. I’ve made this dish dozens of times and love how quickly it fills the kitchen with fragrant steam. If you enjoy coconut-based fish curries, you might also like this Easy Coconut Lime Fish Curry for a tropical twist: Easy Coconut Lime Fish Curry.
Why Make This Recipe
- It’s fast: you can have dinner on the table in about 30 minutes, perfect for busy nights.
- Balanced nutrition: salmon delivers omega-3s and bok choy adds vitamin C and fiber.
- Comforting and bright: creamy coconut with lime and green curry paste is both soothing and lively.
- Minimal cleanup: one large skillet plus a saucepan means fewer dishes to wash.
- Personal note: I love this recipe because the curry paste perks up leftover herbs and turns simple salmon into something special.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 18–20 minutes.
- Total time: 28–30 minutes.
- Servings: 4 (about 6 oz salmon per person).
- Difficulty: Easy to Medium — basic searing and simmering techniques.
- Method: Sear the salmon, make a quick green coconut curry sauce in the same pan, simmer with bok choy until tender.
My Experience Making This Recipe
When I first tested this curry I overcooked the salmon and the texture suffered, so I learned to remove the fish early and finish it gently in the sauce. Another discovery: blistering the bok choy slightly before simmering keeps the stems crisp-tender instead of mushy.
How to Make Salmon and Bok Choy Green Coconut Curry for Cozy Nights
Start by seasoning 1 lb salmon (skin on) with salt and pepper, then sear skin-side down in a hot 12-inch skillet over medium-high heat for 3–4 minutes to render and crisp the skin. Remove the fillets and set aside. In the same pan, gently fry 3 tbsp green curry paste for 30–45 seconds, add one 14-oz can of coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 cup chicken or vegetable stock; bring to a simmer. Add halved baby bok choy (about 8–10 small heads) and simmer 4–5 minutes, then nestle the salmon back in and simmer 3–5 more minutes until the salmon reaches 125–130°F for medium (use an instant-read thermometer). Finish with 1 tbsp lime juice and torn Thai basil. For inspiration on similar techniques and one-pan flavor builds, see this Perfect Shrimp Scampi Pasta Bake for a different seafood approach: Perfect Shrimp Scampi Pasta Bake.
Expert Tips for Success
- Use a heavy skillet (cast iron or stainless steel) for steady heat and good fond formation when searing the salmon.
- Preheat the pan until hot but not smoking; medium-high heat (around 375°F surface temp) crisps skin without burning.
- Don’t over-stir the coconut milk—simmer gently at a low boil to prevent separation and curdling.
- Check salmon doneness with an instant-read thermometer: 125–130°F for medium, 135°F for well-done.
- If using store-bought curry paste, taste first and start with 2–3 tbsp; you can always add more for heat.
How to Serve Salmon and Bok Choy Green Coconut Curry for Cozy Nights
- Spoon over steamed jasmine rice or coconut rice to soak up the sauce and add comforting carbs.
- Serve with a side of quick-pickled cucumbers or a crisp cucumber salad to cut the richness.
- Garnish with lime wedges, sliced red chilies, and fresh cilantro or Thai basil for color and freshness.
- For a more formal dinner, serve family-style in a shallow bowl and pass rice in a warm serving dish; for cozy nights in, serve directly from the skillet with crusty bread. If you like hearty comfort dishes, also try this Creamy Spinach Potato Soup as a cozy starter: Creamy Spinach Potato Soup.
Storage and Reheating Guide
Cool the curry to room temperature for up to 1 hour, then transfer to airtight containers. Refrigerate for up to 3 days; the sauce keeps well but the salmon texture softens with time. To freeze, remove salmon from the sauce and freeze the curry base separately for up to 2 months in freezer-safe containers; whole assembled portions can be frozen but the texture will change. Reheat gently on the stovetop over low heat, stirring occasionally to recombine the coconut milk; if microwaving, heat in 30-second bursts and stir to avoid hot spots. Add a splash of stock or water if the sauce thickens.
Recipe Variations
- Gluten-free: swap soy sauce for tamari and confirm fish sauce is gluten-free; this recipe is naturally dairy-free.
- Vegetarian: replace salmon with firm tofu (press and sear 4–6 minutes per side) and use vegetable stock.
- Spicy: add 1–2 sliced Thai bird’s eye chilies or 1 tsp chili paste to the curry base.
- Herb-forward: stir in 1 tsp finely grated lemongrass paste and 4 kaffir lime leaves for extra citrus aroma.
Nutritional Highlights
- Salmon supplies heart-healthy omega-3 fatty acids and high-quality protein.
- Bok choy contributes vitamin C, vitamin K, and fiber with low calories.
- Allergens: contains fish (salmon) and fish sauce; check curry paste labels for shrimp or shellfish. Portion for about 6 oz salmon per person for a balanced main course.
Troubleshooting Common Issues
- Coconut milk separates or curdles: lower the heat immediately and stir in a tablespoon of room-temperature coconut milk or stock to bring it back together.
- Overcooked salmon: remove salmon from heat at 120–125°F (it will rise to target temp in the sauce) and finish in the simmering curry for 2–4 minutes.
- Bland sauce: balance with 1 tsp fish sauce (salt), 1 tsp brown sugar (sweet), and 1 tbsp lime juice (acid) to brighten flavors.
Frequently Asked Questions
Q: Can I use frozen salmon for this curry?
A: Yes. Thaw it overnight in the refrigerator, pat dry, and proceed. If starting from frozen, you can poach slices gently in the simmering curry for 8–12 minutes, but texture is better when thawed and seared.
Q: How do I make green curry paste from scratch?
A: Blend fresh cilantro stems, green chilies, lemongrass, galangal or ginger, kaffir lime zest, garlic, shallots, coriander root (or seeds), and a splash of oil until smooth. Start with 2–3 tbsp of homemade paste and adjust to taste; homemade paste is brighter but less salty than jarred versions.
Q: Can I cook the curry in the oven instead of stovetop?
A: The stovetop gives better control for searing and simmering, but you can transfer the assembled skillet to a 375°F oven for 6–8 minutes to finish the salmon. Use an ovenproof skillet and watch the internal temperature.
Q: Is this curry child-friendly?
A: Yes—reduce or omit chilies and use milder green curry paste. Balance sweetness with a touch more coconut milk and a squeeze of lime so flavors stay bright but not spicy.
Conclusion
For the original inspiration and a step-by-step version, see the Salmon and Bok Choy Green Coconut Curry – sly rooster recipe here: Salmon and Bok Choy Green Coconut Curry – sly rooster.
Print
Salmon and Bok Choy Green Coconut Curry for Cozy Nights
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This dish blends bright Thai flavors with the gentle richness of coconut milk for an easy weeknight dinner that is comforting and fragrant.
Ingredients
- 1 lb salmon (skin on)
- Salt and pepper to taste
- 3 tbsp green curry paste
- 1 (14 oz) can of coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup chicken or vegetable stock
- 8–10 small heads baby bok choy (halved)
- 1 tbsp lime juice
- Torn Thai basil leaves for garnish
Instructions
- Season salmon fillets with salt and pepper.
- In a hot 12-inch skillet, sear salmon skin-side down for 3–4 minutes.
- Remove salmon and set aside.
- In the same pan, fry green curry paste for 30–45 seconds.
- Add coconut milk, fish sauce, brown sugar, and stock; bring to a simmer.
- Add halved bok choy and simmer for 4–5 minutes.
- Return salmon to the pan and simmer for 3–5 more minutes until cooked through.
- Finish with lime juice and garnished with torn Thai basil.
Notes
Serve over steamed jasmine or coconut rice. Garnish with lime wedges and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg