Thai Curry Salmon Bowls

Friday, May 7, 2021

Thai Salmon Curry with Coconut Milk

Servings: 2

Prep time: 20

Cooktime:  25


  • 2 salmon fillets
  • 1/2 red bell pepper, finely chopped
  • 1 baby Bok choy, roughly chopped
  • 1/2 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp coconut oil, or vegetable oil
  • 1 tbsp unsalted butter
  • 1/2 tsp each:  ground coriander, cumin, sweet paprika
  • Salt and Pepper
  • basil leaves
    *Optional:  1 tsp red pepper flakes


  • 1 cup unsweetened coconut milk
  • 1/4 cup vegetable broth
  • 3 tbsp Thai red curry paste
  • 1 tbsp tomato paste
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce


  1. Thaw and pat salmon dry, season with the paprika, salt and pepper.  Add the coconut (or avocado oil) with the butter to a skillet or cast iron pan.  Bring the pan to a medium high heat, allowing the butter to become bubbly.  Add the salmon filets and cook 3-4 minutes on each side, then remove them from the pan and set aside.
  2. Add the onions, garlic and ginger, cooking for about 2 minutes before adding the bell pepper.  Allow the pepper to cook 4-5 minutes to soften.
  3. Add the tomato paste, and curry paste, smashing both with the back side of your spoon to literally smear it into the pan so it becomes cooked.
  4. Add the spices, cook for an additional minute.
  5. Add broth, whisking to completely incorporate the curry and tomato pastes so it becomes a smooth sauce.  Add the soy sauce.  Bring to a boil
  6. Add the Bok choy to this mixture, and the coconut milk, and lower the heat to a simmer.  Add the salmon back to the pan so it comes up to the same temperature as the sauce, and cook for 5 minutes, at a slow simmer so the sauce thickens up a bit.  Taste for seasonings, adjust if necessary and serve.  Add in some chopped basil, or use as a garnish - whichever you prefer

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