Salmon is a perfect match for the rich warming spices of Thai red curry paste, creamy coconut milk, and fresh ginger. The splash of fresh lime juice at the end adds a bright hit of acidity to balance the richness. Curry pastes can vary in intensity, so taste a tiny bit before adding it to the pot.
Ingredients
10 to 12 ounces salmon , skin and pin bones removed Available in Our Salmon Subscription Box
Salt
1 tablespoon coconut oil or vegetable oil
1 small red bell pepper, cored and thinly sliced
1 large shallot, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
1 large garlic clove, finely chopped
1 to 3 tablespoons Thai red curry paste (depending on heat preference)
1 tablespoon light or dark brown sugar
1 (14-ounce) can full-fat coconut milk (see note)
1 cup seafood, chicken, or vegetable broth
1 tablespoon Asian fish sauce, plus more for seasoning
1 stalk lemongrass, bottom 6 inches, smashed
2 baby bok choy, chopped, or 1 packed cup chopped regular bok choy
Steamed rice, fresh cilantro and Thai basil leaves, sliced scallions, chopped peanuts, sliced fresh chiles, and lime wedges for serving
Directions
Prep the Salmon
On a cutting board, cut the salmon into 1½-inch pieces and sprinkle lightly with salt. Set aside.
Sauté the Aromatics
In a medium pot or large saucepan, heat the oil over medium-high heat until shimmering. Add the bell pepper, shallot, ginger, and garlic and cook, stirring, until softened and lightly browned, 5 to 7 minutes.
Build the Curry Base
Stir in as much of the curry paste as desired along with the brown sugar and cook, stirring, until heated through. Add the coconut milk, broth, fish sauce, and the lemongrass and bring to a boil. Lower the heat to medium and cook until the peppers are tender and the liquid is reduced by half, about 15 minutes.
Add the Bok Choy and Salmon
Add the bok choy and salmon and simmer until the bok choy is tender and the fish is cooked through but not falling apart, 2 to 4 minutes. Season to taste with more fish sauce and salt if needed.
Finish and Serve
Just before serving, remove the lemongrass. Divide the rice and curry between 2 or 3 shallow bowls. Top each portion with cilantro, basil, scallions, chiles, and lime wedges, and serve at once.
Pro Tips
Pair it Up
Look for off-dry whites with a little sweetness to cut the spice, such as a gewürztraminer, riesling, or sauvignon blanc. For beer, a crisp, fruity Belgian-style witbier will echo the curry’s fragrant lemongrass flavor
Ingredient Info
Low-fat coconut milk doesn’t offer the luxuriousness of full-fat coconut milk.
