This Curry Salmon With Coconut Milk And Bok Choy is a nutrient-dense, high-protein, and gluten-free one-pan stovetop dish that everyone will love! The homemade curry paste and sauce come together with ingredients like curry powder, fresh ginger, and coconut milk and are rich in flavor. The recipe can be made and ready to eat in just 30 minutes, and it even freezes well!
We love to cook recipes with store-bought curry paste (like these Thai turkey meatballs). But, for the times that we don’t have curry paste on hand, I love to make this curry salmon recipe.
Rather than store-bought, this recipe features a homemade curry paste that is made with curry powder, whole mustard seeds, fresh ginger, garlic, spices, and more.
The final dish is so flavorful and comforting, yet light and refreshing. With the added vegetables (like bok choy and green beans), you’ll get a healthy dose of vegetables along with healthy fats from the salmon and canned coconut milk.
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💛 Why you’ll love this recipe
- It can be made and ready to enjoy in just 30 minutes.
- One-pan meals make clean-up quick and easy.
- Simple to follow instructions.
- Only 5.3 grams of net carbs per serving.
- High in protein, potassium, vitamin C, and vitamin D.
➡️ Ingredients
Curry Paste:
- Mustard seeds
- Yellow onion
- Fresh ginger
- Red chili pepper
- Garlic
- Curry powder
- Ground coriander
- Ground turmeric
- Salt
- Paprika
Salmon, Sauce, and Vegetables:
- Salmon fillets (skin-on or skinless)
- Olive oil or avocado oil
- Canned full-fat coconut milk
- Vegetable broth
- Coconut aminos
- Fish sauce
- Cherry tomatoes
- Black pepper
- Bok choy
- Green beans
- Lime juice
Optional Garnish:
- Cilantro
⏲ How to make coconut curry salmon
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Prepare The Curry Paste: Heat the mustard seeds in a pan on the stovetop until they start to pop just slightly. Then, grind up all of the remaining curry paste ingredients in a mortar and pestle or a single-serve blender attachment.
- Remove The Salmon Skin: If using skin-on salmon fillets, remove the skin using a sharp knife.
- Cut The Salmon Into Cubes: Cut the salmon into 1-inch x 1-inch cubes then set those aside.
- Prepare The Sauce: Cook the prepared curry paste for 1-2 minutes, stirring occasionally, then stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover the pan with a lid and cook until the sauce starts to reduce.
- Cook The Salmon: Add in the cubed salmon and cook for an additional 5-6 minutes.
- Cook The Vegetables: Then, add in the bok choy and green beans to cook until slightly wilted and softened before pouring in the lime juice. Taste the mixture and adjust the seasoning to your preferences.
- Serve: Serve the salmon in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.
🍴 Net carbs
This salmon recipe contains 5.3 grams of net carbs per serving. The recipe, as written, yields 4 servings.
Net carbs are calculated by taking total carbohydrates, subtracting fiber, and subtracting sugar alcohols.
The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label below the recipe instructions.
👉 Ingredient substitution suggestions
- Yellow Onion: Use white onion, red onion, or shallots.
- Fresh Ginger: Use ½ teaspoon of ground ginger.
- Red Chili: Any type of chili pepper can be used in place of the red chili, though spicier varieties, like these chile Puya or aji amarillo peppers, will alter the flavor of the final dish.
- Full-Fat Canned Coconut Milk: Canned coconut cream would be your best option. You could also try using coconut milk from a container (or, if you don’t have a nut allergy, almond milk from a container), but the resulting sauce will be less thick and the flavor may be slightly altered.
- Vegetable Broth: Chicken broth or beef broth can be used instead here.
- Coconut Aminos: Soy sauce can be used in place of coconut aminos.
- Cherry Tomatoes: Grape tomatoes would be your best option.
- Bok Choy: Use Napa cabbage or Chinese cabbage.
- Green Beans: Broccoli, Brussels sprouts, and zucchini would all be delicious options in place of green beans.
- Fresh Cilantro: Fresh parsley or basil will work.
Remember that any changes you make to this recipe will modify the total net carbs.
〰️ What to serve with the curry salmon
- Serve on top of cauliflower rice or, if carbs aren’t a concern of yours, white rice.
- Serve with naan.
- Add a green goddess salad as a side.
💬 FAQs
Can I add other vegetables in addition to the tomatoes, bok choy, and green beans?
Yes! Feel free to add any other vegetables to the curry, such as broccoli, cauliflower, spinach, or zucchini.
What if I don’t like salmon? Can I use another fish?
Yes, you can use another type of fish in this recipe. I would suggest halibut or cod.
How should I store the prepared salmon curry?
Store in an airtight container in the refrigerator and eat within 3 days.
Can I freeze salmon coconut curry?
Yes, this recipe freezes very well. Just store the curry in an airtight container in the freezer for up to 3 months. When ready to eat, place the curry in a pan on the stove over low heat and cook until warmed throughout.
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Curry Salmon With Coconut Milk And Bok Choy
Ingredients
Curry Paste:
- 1 teaspoon mustard seeds
- ⅓ small yellow onion, roughly chopped (~20 grams)
- 1- inch knob fresh ginger, ~10 grams, peeled
- 1 fresh red chili pepper, ~6 grams, stem removed
- 1 garlic clove
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon paprika
Salmon, Sauce, and Vegetables:
- 4 small salmon fillets, skin-on or skinless (~14 oz)
- 2 Tablespoons 30mL olive oil or avocado oil
- 1 cup 240mL canned full-fat coconut milk
- ¼ cup 60mL vegetable broth
- 1 teaspoon 5mL coconut aminos
- 1 teaspoon 6 grams fish sauce
- ⅔ cup halved cherry tomatoes, ~90 grams
- ¼ teaspoon black pepper
- ½ bunch bok choy, ~125 grams, cut into wedges
- ½ cup chopped green beans, ~50 grams
- 1 teaspoon 5mL lime juice
Optional Garnish:
- 2 Tablespoons finely chopped cilantro
Instructions
- Prepare Curry Paste: To a large pan over medium heat, add mustard seeds and cook until they start to pop just slightly, about 1-2 minutes. Remove pan from heat and allow mustard seeds to cool. Then, add them to a mortar and pestle or single-serve blender attachment, add in all remaining curry paste ingredients, and grind them up until well-combined. Set aside.
- Remove Skin And Cut Salmon Into Cubes: If using skin-on salmon fillets, using a sharp knife, remove the skin (if using skinless fillets, skip this step). Then, cut the salmon into 1-inch x 1-inch cubes. Set aside.
- Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and cook the prepared curry paste for 1-2 minutes, stirring occasionally. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover pan with a lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
- Cook Salmon And Serve: To the pan, add in cubed salmon and cook for an additional 5-6 minutes. Add in bok choy and green beans and cook until slightly wilted and softened, about 1-2 minutes. Pour in lime juice. Taste mixture and adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.
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