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Salmon and Bok Choy Green Coconut Curry

Salmon and Bok Choy Green Coconut Curry

A one-pan salmon dish.  Be sure to serve on a bed of rice, to soak up the wonderful flavors of the curry made with green curry paste and coconut milk, as well as ginger and garlic.  Top your serving in a bowl, with chopped scallions, cilantro, cashews, and chile (if using).

Course Main Course
Cuisine Indian
Keyword Curry, Salmon, Green Coconut Curry, Salmon and Bok Choy Green Coconut Curry
Total Time 35 minutes
Servings 4 people
Author Anna Stockwell (Epicurious December 2018)


  • 4 six to eight oz. skinless salmon fillets
  • 2 teaspoon kosher salt, divided
  • 1 fourteen oz. can of full-fat coconut milk
  • ¼ cup green curry paste
  • 2 teaspoon finely grated peeled ginger (from one 2" piece)
  • 1 garlic clove, finely grated
  • 1 head of boy chow (about 1-½ lb.)
  • 2 tablespoon fresh lime juice
  • 4 scallions, thinly sliced
  • ½ cup cilantro leaves with tender stems
  • ¼ cup roasted salted cashews
  • 1 serrano chile, thinly sliced (optional)
  • steamed rice (for serving; optional)


  1. Season salmon on all sides with 1 teaspoon salt.  Let sit until ready.

  2. Cook coconut milk, curry paste, ginger, garlic, and remaining 1 teaspoon salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.

  3. Meanwhile, cut bok choy stems into ½" thick slices and leaves into 2" pieces.  Rinse well and drain.  Add to coconut milk mixture and stir to coat.

  4. Nestle salmon fillets into bok choy in an even layer.  Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes.  Remove from heat and pour lime juice over salmon.

  5. Scatter scallions, cilantro, cashews and chile (if using) over salmon and box ahoy.  Serve with rice alongside (if using).