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
Scale
- 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