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 plus 2 tablespoons vegetable oil; 1/2 teaspoon Thai red curry paste*; 1 13 1/2- to 14-ounce can unsweetened coconut milk*; 1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel; 1 tablespoon brown sugar; 2 1/2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla*); 4 6-ounce salmon fillets; *Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.; **Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Servings: persons

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

1
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes.
2
Drain.
3
Set aside.
4
Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat.
5
Add curry paste and stir 30 seconds.
6
Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar.
7
Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
8
Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce.
9
Set curry sauce aside.
10
Preheat oven to 400F.
11
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat.
12
Sprinkle salmon with salt and pepper; add to skillet.
13
Cook salmon 2 minutes per side.
14
Transfer skillet to oven.
15
Bake salmon until opaque in center, about 6 minutes.
16
Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat.
17
Add bok choy and saute until beginning to brown in spots, about 4 minutes.
18
Drizzle bok choy with remaining 1 tablespoon fish sauce.
19
Bring curry sauce to simmer and ladle onto 4 plates.
20
Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

267

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 8 whole baby bok choy, 2 teaspoons plus 2 tablespoons vegetable oil, 1/2 teaspoon Thai red curry paste*, 1 13 1/2- to 14-ounce can unsweetened coconut milk*, 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!