Roast Salmon with Thai Red Curry and Bok Choy Recipe

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.

No additional tips available.

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

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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.

Roast Salmon with Thai Red Curry and Bok Choy

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