Salmon and Bok Choy Green Coconut Curry

Recipe

*Sees @acstockwell making this on instagram stories*
*Mouth begins to water* 
*Makes for herself for dinner as quickly as humanly possible* 

This dish was incredibly easy to put together, but it's winningest quality is that as you're finishing your second bowl, you realize "wait - this is all really good for me!" It's sweet, savory, and just a little spicy combo feels like an indulgence, but gives you all the good feels. 

Would highly recommend planning a little bit ahead and finding this specific curry paste at your local specialty store (or on Amazon like me). Six cans of delicious curry paste for $14 and this recipe only uses a half of one can. But I bet that it would still be great with whatever you happen to find. 

The dish comes together so quickly (salmon cooks in less than 7 minutes!) that I would recommend starting the rice a little early (if you're planning on making any at all) so that it times out perfectly.

A few recommendations on how to kill the 6 minute window after the rice goes on the stove, but before you start the putting together the curry. 

- Open one piece of scary mail that you've been avoiding
- Not quite enough time to fold and put away all of the clothes on your floor, but definitely enough time to push them into piles categorized by clothing type (hang, fold, dirty etc)
- Write a haiku regarding the goings on of your across the street neighbors. Here's an example: 

Betty Jo Exhales
Standing just outside the door
"Quit Smoking" my ass

Enjoy!

INGREDIENTS
4 (6–8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

PREPARATION
Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. 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 scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

Via Epicurious, Anna Stockwell


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