Curry Salmon With Coconut Milk And Bok Choy

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.

💛 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 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.
• Fish Sauce: Use soy sauce, tamari, or more 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

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