Curry Salmon With Coconut Milk And Bok Choy
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!
Servings: 4
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.
Notes
Refrigerator Storage: Store in an airtight container in the refrigerator and eat within 3 days.
Freezer Storage: After being cooked and cooled off, store the prepared salmon curry in an airtight container and freeze for up to 2 months. When ready to eat, fully thaw it in the refrigerator and then reheat in a pan on the stovetop over medium heat until warmed throughout.