Roast Salmon With Thai Red Curry And Bok Choy

Name: Roast Salmon With Thai Red Curry And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole baby bok choy; 2 teaspoons vegetable oil; 2 tablespoons vegetable oil; 1/2 teaspoon Thai red curry paste; 14 ounces unsweetened coconut milk; 1/4 cup lemongrass, finely chopped or 1 tablespoon lemon peel, grated; 1 tablespoon brown sugar; 2 1/2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla); 24 ounces salmon fillets

Servings: persons

1
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
2
Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
3
Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
4
Preheat oven to 400u00b0F.
5
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.
6
Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
7
Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and saute until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
8
Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 whole baby bok choy, 2 teaspoons vegetable oil, 2 tablespoons vegetable oil, 1/2 teaspoon Thai red curry paste, and more.

Yes, Roast Salmon With Thai Red Curry And Bok Choy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!