November 18th, 2024
Recipes
Red Curry Salmon with Bok Choy
Valentina P
- Difficulty
•
- Time 35"
Flaked salmon enrobed in a rich red curry sauce with tender bok choy. It's a bit spicy, a bit savory, and very delicious. Add some cooked white rice or roasted cauliflower rice, and you have a show-stopping meal in about 30 minutes.
How To MakeDiet Type: Paleo
Shopping List
- 1 pound salmon
- 2 tablespoons avocado oil
- 1 pound bok choy
- 1 (15 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1/2 bunch cilantro leaves
- 1/2 lime, juiced
- 3 tablespoons red curry paste (we use this one)
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coconut sugar
Instructions
- Step 1: Preheat the oven to 450°F. Place the salmon, skin side down, on a foil-lined baking sheet. Rub the 1 tablespoon of oil over the top of the salmon.
- Step 2: Roast the salmon for 12 to 15 minutes, depending on the height of the fish. Remove from the baking sheet to cool. Once cool enough the handle, discard the skin. Set aside.
- Step 3: Meanwhile, wash and rinse the bok choy and chop it into bite-sized pieces. Make sure to wash it well, as dirt often hides in the inner leaves. Set aside.
- Step 4: Add half of the coconut milk to a wide frying pan over medium heat. Give it a stir and allow the coconut milk to cook for about 3 to 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick and almost separated from its emulsion. If it doesn't separate, don't worry - move onto the next step.
- Step 5: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute.
- Step 6: Add the bok choy, ginger, broth, fish sauce, and sugar to the curry paste. Stir to combine. Cover and cook for 4 to 5 minutes, or until the bok choy is tender but still bright green. Uncover the pan and add the cooked salmon fillets, breaking them into chunks with the spatula as you stir it in. Add the cilantro and lime juice. Turn off the heat and stir to combine.
- Serve: Ladle yourself a big bowl of warm salmon curry. This is perfect with a side of warm rice and extra limes for serving.
Recipe Notes
Note 1: If bok choy is unavailable, try using fresh spinach, romaine, and/or napa cabbage.
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Red Curry Salmon with Bok Choy
PT35M 1 pound salmon 2 tablespoons avocado oil 1 pound bok choy 1 (15 ounce) can full-fat coconut milk 1/2 cup vegetable broth 1/2 bunch cilantro leaves 1/2 lime, juiced 3 tablespoons red curry paste (we use this one) 1 tablespoon fish sauce 1 tablespoon fresh ginger, minced 1 tablespoon coconut sugar Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
