Salmon and bok choy green coconut curry recipe for a healthy dinner

Ingredients for Salmon and bok choy green coconut curry

• 450–680 g skinless salmon fillets

• 10 g kosher salt, divided

• 400 ml full-fat coconut milk

• 60 g green curry paste

• 10 g finely grated peeled ginger, from one 5 cm piece

• 1 garlic clove, finely grated

• 680 g bok choy

• 30 ml fresh lime juice

• 4 spring onions, thinly sliced

• 15 g coriander leaves with tender stems

• 30 g roasted salted cashews

• 1 serrano chilli, thinly sliced (optional)

• Steamed rice (for serving; optional)

How to make Salmon and bok choy green coconut curry

1. Season the salmon fillets on all sides with 5 g of salt. Let them sit until ready to use.

2. Cook the coconut milk, curry paste, ginger, garlic, and the remaining 5 g of salt in a large, high-sided frying pan over medium heat. Stir occasionally until the mixture is simmering, about 5–6 minutes.

3. Meanwhile, cut the bok choy stems into 1.5 cm thick slices and the leaves into 5 cm pieces. Rinse well and drain.

4. Add the bok choy to the coconut milk mixture and stir to coat. Nestle the salmon fillets into the bok choy in an even layer.

5. Cover the pan and cook over medium-low heat until the salmon is just cooked through and the flesh is opaque, about 6–8 minutes.

6. Remove from heat and pour lime juice over the salmon.

7. Scatter scallions, coriander, cashews, and fresh chilli (if using) over the salmon and bok choy.

8. Serve with rice on the side, if desired.

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.