Easy Salmon and Bok Choy Green Coconut Curry Recipe

Make this easy salmon and bok choy green coconut curry with creamy coconut milk, Thai green curry paste, and fresh vegetables for a restaurant-worthy meal that’s ready in about 30 minutes.

One of my favorite parts about growing vegetables is finding new ways to use them in everyday meals. Bok choy is one of those crops that often surprises people because it’s incredibly versatile. While it’s delicious in stir-fries, I especially love using it in this creamy green coconut curry where it cooks just long enough to become tender while still keeping a little crunch.

This salmon and bok choy green coconut curry has become one of my favorite weeknight dinners because it feels special without requiring much effort. The salmon gently poaches in a rich coconut curry sauce while the bok choy absorbs all those incredible flavors. Fresh lime juice, cilantro, scallions, and crunchy cashews finish the dish with brightness and texture.

I love making this recipe when bok choy is ready to harvest from my vegetable garden. Fresh scallions and cilantro from my herb garden make it even better, creating an easy garden-to-table meal that’s packed with fresh flavor.

If you’re interested in growing your own ingredients, be sure to check out my Beginner’s Guide to Growing a Vegetable Garden and Herb Gardening for Beginners for simple tips to get started.

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Why I Love This Salmon Curry Recipe

One of the reasons I come back to this recipe throughout the growing season is because it’s incredibly easy while still feeling special enough to serve to guests. The salmon stays tender, the coconut curry is rich without being heavy, and the fresh herbs brighten every bite.

It’s also a wonderful way to enjoy homegrown bok choy. Since it cooks in just a few minutes, the leaves stay tender while the stems retain a slight crunch, making this one of my favorite ways to use a fresh harvest.

Ingredients

• 4 skinless salmon fillets (6 to 8 ounces each)
• 1 (14-ounce) can full-fat coconut milk
• 4 Tbsp Thai green curry paste
• 2 teaspoons freshly grated ginger
• 1 garlic clove, finely grated
• 1 shallot, diced
• 1 head bok choy
• 1 teaspoon fish sauce
• Juice of 1 fresh lime
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves and tender stems
• 1/4 cup roasted salted cashews
• 1 serrano chile, thinly sliced (optional)
• Steamed jasmine rice, for serving (optional)

How to Make Salmon and Bok Choy Green Coconut Curry

Step 1

In a large, high-sided skillet or wok (I like to use my Hexclad Wok), heat extra virgin olive oil over medium heat then sautee shallot until softened. Combine the coconut milk, green curry paste, ginger, garlic, and fish sauce.

Cook over medium heat, stirring occasionally, until the sauce begins to simmer, about 5 to 6 minutes.

Step 2

While the sauce simmers, cut the bok choy stems into ½-inch slices and the leaves into roughly 2-inch pieces. Wash thoroughly and drain well.

Add the bok choy to the curry sauce and stir gently to coat.

Nestle the salmon fillets into the bok choy in a single layer.

Cover the skillet and cook over medium-low heat for 6 to 8 minutes, or until the salmon flakes easily with a fork.

Remove from the heat and squeeze the fresh lime juice over everything.

Step 3

Top with the sliced scallions, fresh cilantro, roasted cashews, and serrano chile, if desired.

Serve immediately over steamed jasmine rice.

Tips for the Best Coconut Curry Salmon

• Use full-fat coconut milk for the creamiest sauce.
• Don’t overcook the salmon. Remove it as soon as it flakes easily.
• Fresh lime juice brightens the entire dish, so don’t skip it.
• Wash bok choy well since dirt often collects between the stems.
• Adjust the amount of curry paste to make the dish milder or spicier.

Salmon and Bok Choy With Green Curry Variations

This recipe is easy to customize depending on what’s growing in your garden or what you have on hand.

Add More Vegetables

Stir in snow peas, spinach, bell peppers, broccoli, or sugar snap peas during the last few minutes of cooking.

Make It Spicier

Add extra green curry paste or sliced serrano peppers for additional heat.

Swap the Protein

This curry is equally delicious with shrimp, chicken, cod, or tofu.

Add Fresh Herbs

Thai basil or fresh mint make wonderful additions if you have them growing in your garden.

What to Serve with Salmon Green Coconut Curry

This flavorful curry pairs beautifully with simple sides that soak up the delicious sauce.

Some of my favorites include:

• Steamed jasmine or basmati rice
• Brown rice
• Coconut rice
• Garlic naan
• Fresh cucumber salad
• Steamed green beans
• Roasted broccoli

For dessert, fresh berries or mango make the perfect light finish.

Make Ahead Tips

While salmon is always best freshly cooked, you can prep several ingredients ahead of time to make dinner even faster.

• Wash and chop the bok choy up to 2 days ahead.
• Slice the scallions and chop the cilantro in advance.
• Grate the ginger and garlic ahead of time and refrigerate.
• Measure out the curry paste so everything is ready to cook.

When dinner time arrives, the recipe comes together in just minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat on the stovetop or in the microwave using 50% power until just warmed through. Avoid overheating the salmon, as it can become dry.

Freezing isn’t recommended because the coconut milk sauce can separate and the salmon’s texture changes after thawing.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw the salmon completely and pat it dry before cooking for the best texture.

Is green curry very spicy?

It has a mild to medium level of heat. You can reduce the amount of curry paste for a milder flavor or add more if you enjoy extra spice.

Can I use light coconut milk?

You can, but full-fat coconut milk creates a much richer, creamier sauce.

What can I substitute for bok choy?

Baby spinach, napa cabbage, Swiss chard, or kale all work well. There’s always some leafy green I can use from my garden.

Can I make this dairy-free?

Yes. This recipe is naturally dairy-free since the creamy sauce comes from coconut milk.

More Garden-Fresh Dinner Ideas

If you enjoy cooking with fresh vegetables and herbs, you’ll also love these recipes:

• Easy Shrimp Boil Foil Packets
• Refreshing Cucumber Salad with Dill
• Easy Strawberry Lemonade with Fresh Mint

Final Thoughts on Making Salmon and Bok Choy With green Curry

This salmon and bok choy green coconut curry is one of those recipes that reminds me why I love growing my own food. Harvesting fresh bok choy, scallions, and cilantro from the garden and turning them into a flavorful meal in under 30 minutes is incredibly satisfying. It proves that garden-to-table cooking doesn’t have to be complicated to feel special.

I also love how effortlessly this dish comes together. The creamy coconut curry tastes like something you’d order at a restaurant, yet it’s simple enough for a busy weeknight and elegant enough to serve when friends come over for dinner.

If you’re inspired to grow more of your own ingredients, be sure to visit my Beginner’s Guide to Growing a Vegetable Garden and Herb Gardening for Beginners. And if you’re looking for more ways to cook with fresh harvests, don’t miss my other garden-inspired recipes that celebrate the best of every season.

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Enjoy your day! xo