Go Back
–+ servings
Salmon fillets in a skillet, topped with fresh herbs and cashews, with lime halves and a ginger root nearby on a wooden surface.

Easy Salmon and Bok Choy With Green Coconut Curry

Stacy Ling
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.
Print Pin
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 510 kcal

Equipment

Ingredients
  

  • 4 salmon filets skinless
  • 14 oz coconut milk canned, full fat
  • 4 tbsp green curry paste
  • 1 shallot diced
  • 2 tsp ginger freshly grated
  • 1 garlic clove finely grated
  • 1 lime juiced
  • 4 scallions sliced
  • ½ cup cilantro fresh
  • ¼ cup cashews salted, roasted
  • 1 serrano chile thinly sliced
  • jasmine rice steamed, optional

Instructions
 

  • 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 then combine the coconut milk, green curry paste, ginger, garlic, and fish sauce.
    A wooden spoon stirs a light-colored sauce or roux in a nonstick pan on a stovetop. The burner grates and stove controls are visible in the background.
  • Cook over medium heat, stirring occasionally, until the sauce begins to simmer, about 5 to 6 minutes.
  • 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.
    Six pieces of cooked salmon are arranged in a pan with leafy greens and a light, creamy sauce.
  • 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.
  • Top with the sliced scallions, fresh cilantro, roasted cashews, and serrano chile, if desired.
    Salmon fillets in a pan topped with fresh herbs and cashews, surrounded by leafy greens and garnished with chopped green onions, on a checkered tablecloth.
  • Serve immediately over steamed jasmine rice. (optional)
    Two bowls of rice topped with vegetables, a creamy sauce, chopped herbs, and cashews. A fork rests in each bowl. Garnishes and ingredients like cashews, ginger, and lime are scattered on the table nearby.

Nutrition

Calories: 510kcalCarbohydrates: 10gProtein: 38gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 93mgPotassium: 1177mgFiber: 2gSugar: 2gVitamin A: 2674IUVitamin C: 11mgCalcium: 79mgIron: 6mg
Keyword Salmon and Bok Choy, Salmon and Bok Choy With Green Coconut Curry
Tried this?Let us know how it was!