Salmon with Coconut Curry (Thai-Inspired, 45 Minutes)
This Thai-inspired salmon with coconut curry comes together in about 45 minutes and is the kind of weeknight dinner that feels far more special than the effort it takes. Seared salmon fillets nestle into a silky, fragrant coconut curry with charred bok choy and crisp snap peas, all spooned over fluffy jasmine rice and finished with a limey peanut-herb crunch that adds the perfect hit of freshness and texture.
Equipment
- Medium saucepan with lid
- large skillet
- Small bowl
- Microplane or fine grater
- cutting board
- Knife
Ingredients
For the jasmine rice
- 3/4 cup Jasmine rice
- 1 1/4 cups water
- 1/2 teaspoon kosher salt
For the lime peanut-herb crunch
- 1/3 cup roasted salted peanuts finely chopped
- 1 scallion thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoons chopped fresh basil
- 1 teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
- 1 teaspoon olive oil
- Small pinch flaky sea salt
For the salmon and curry
- 2 skinless salmon fillets about 5 to 6 ounces each
- 1 teaspoon kosher salt divided - half for salmon, half for curry.
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil divided
- 2 baby bok choy halved lengthwise
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon red curry paste
- 1 teaspoon tomato paste
- 1 13.5-ounce can full-fat coconut milk
- 1 1/2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon finely grated lime zest
- 4 ounces snap peas trimmed
- 1 to 2 teaspoons fresh lime juice
- Lime wedges for serving
- Extra scallions, basil, or cilantro for serving
Instructions
- In a medium saucepan, combine the Jasmine rice, water, and kosher salt. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.3/4 cup Jasmine rice, 1 1/4 cups water, 1/2 teaspoon kosher salt
- In a small bowl, combine the chopped peanuts, the scallions, cilantro,basil, lime zest, lime juice, olive oil, and flaky sea salt. Stir to combine and set aside.1/3 cup roasted salted peanuts, 1 scallion, 2 tablespoons chopped fresh cilantro, 1 tablespoons chopped fresh basil, 1 teaspoon finely grated lime zest, 1 teaspoon fresh lime juice, 1 teaspoon olive oil, Small pinch flaky sea salt
- Pat the salmon dry well. Season both sides with 1/2 teaspoon kosher salt and the black pepper.2 skinless salmon fillets, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the bok choy cut-side down and cook for 2 to 3 minutes, until lightly charred. Flip and cook for 1 minute more. Transfer to a plate.2 tablespoons neutral oil, 2 baby bok choy
- Reduce the heat to medium. Add the remaining 1 tablespoon neutral oil to the skillet. Add the salmon and cook for 3 to 4 minutes on the first side, then carefully flip and cook for 2 to 3 minutes more, until lightly golden and just shy of cooked through. Transfer to a plate.2 tablespoons neutral oil, 2 skinless salmon fillets
- Lower the heat to medium-low. Add the shallot and cook for 2 minutes, stirring often, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant. Stir in the red curry paste and tomato paste and cook for 1 minute, stirring constantly, until slightly darkened and aromatic.1 shallot, 2 garlic cloves, 1 tablespoon finely grated fresh ginger, 1 tablespoon red curry paste, 1 teaspoon tomato paste
- Pour in the coconut milk and stir until smooth. Add the fish sauce, brown sugar, remaining 1/2 teaspoon kosher salt, and lime zest. Bring to a gentle simmer and cook for 3 to 4 minutes, until silky and lightly thickened.1 teaspoon kosher salt, 1 13.5-ounce can full-fat coconut milk, 1 1/2 teaspoons fish sauce, 1 teaspoon brown sugar, 1 teaspoon finely grated lime zest
- Add the snap peas and cook for 2 minutes, until crisp-tender and bright green. Return the bok choy to the skillet. Add 1 teaspoon lime juice and taste the sauce. Add the second teaspoon only if you want a little more brightness.2 baby bok choy, 4 ounces snap peas, 1 to 2 teaspoons fresh lime juice
- Nestle the salmon back into the sauce and spoon a little sauce over the top. Let it warm through over low heat for about 1 minute.2 skinless salmon fillets
- Divide the Jasmine rice between two shallow bowls. Spoon the curry, bok choy, and snap peas around the rice. Top with the salmon. Finish with the plus a generous spoonful of the limey peanut-herb crunch. Serve with lime wedges.
Notes
Pat the salmon really dry. This is non-negotiable. Moisture is the enemy of a good sear. The drier the fish, the better the crust.
Full-fat coconut milk only. Light coconut milk will give you a thin, watery sauce. This dish deserves better than that.
Do not walk away from the curry paste. When the red curry paste and tomato paste hit the pan, stir constantly. One minute is all it needs — any longer and it can burn and turn bitter.
Taste the curry before you finish it. Every lime is different. Start with one teaspoon of lime juice at the end and taste before adding more. You are looking for bright, not sour.
The snap peas go in last for a reason. Two minutes is all they need. Any longer and you lose that crisp, bright green bite that makes the dish.
The peanut crunch is not optional. It is the thing that takes this from a good curry to a great one. Do not skip it, and do not make it too far ahead — you want those peanuts crunchy.
Nutrition Facts
Calories: 708kcalCarbohydrates: 70gProtein: 48gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 2390mgPotassium: 1234mgFiber: 5gSugar: 5gVitamin A: 6391IUVitamin C: 57mgCalcium: 227mgIron: 4mg
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