Spicy Coconut-Salmon Curry
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.
- Total Time:
- Servings: 4
Photography: Marcus Nilsson
Source: Martha Stewart Living, May 2016
- 2 tablespoons extra-virgin coconut oil or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 piece fresh ginger (1 inch), peeled and thinly sliced
- Coarse salt
- 2 tablespoons Thai green curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
- 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
- Lime wedges, for serving
Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.