Salmon and Bok Choy Green Coconut Curry

Ingredients for Salmon and Bok Choy Green Coconut Curry

• 4 (6–230g ) skinless salmon fillets

• 2 teaspoons kosher salt, divided

• 1 (400g) can full-fat coconut milk

• 60ml green curry paste

• 2 teaspoons finely grated peeled ginger (from one 2" piece)

• 1 garlic clove, finely grated

• 1 head of bok choy (about 675g .)

• 2 tablespoons fresh lime juice

• 4 spring onions, thinly sliced

• 1/2 cup coriander leaves with tender stems

• 40g roasted salted cashews

• 1 serrano chilli, thinly sliced (optional)

• Steamed rice (for serving

• optional)

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

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.

Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. 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.

Scatter spring onions, coriander, cashews, and chilli (if using) over salmon and bok choy. Serve with rice alongside (if using).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.