Salmon And Bok Choy Green Coconut Curry Recipes

SPICY COCONUT-SALMON CURRY

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 40m

Number Of Ingredients 11

Spicy Coconut-Salmon Curry image

Steps:

Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

Ingredients

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

COCONUT-MISO SALMON CURRY

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, curries, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Coconut-Miso Salmon Curry image

Steps:

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
1/4 cup white miso
1/2 cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

COCONUT-POACHED FISH WITH BOK CHOY

This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Provided by Colu Henry

Categories dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Coconut-Poached Fish With Bok Choy image

Steps:

Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13 1/2-ounce) cans coconut milk
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
1/4 cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)

More about "salmon and bok choy green coconut curry recipes"

CURRY SALMON WITH COCONUT MILK AND BOK CHOY | REAL …

Web Sep 8, 2022 Prepare The Sauce: Cook the prepared curry paste for 1-2 minutes, stirring occasionally, then stir in coconut milk, vegetable broth, …
From realbalanced.com
5/5 (1)
Calories 356 per serving
Category Dinner

In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool.
To a mortar and pestle or single-serve blender attachment, add all Curry Paste ingredients and grind or pulse until well-combined.
Using a sharp knife, carefully remove the skin from the salmon by placing the salmon skin side up and cutting it off, peeling it back as you cut just beneath the skin. Discard the salmon skin. Cut the salmon into 1-inch x 1-inch cubes.
To same pan, heat olive oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally so it doesn’t stick to the pan. Add coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.

Salmon And Bok Choy Green Coconut Curry Recipes

SPICY COCONUT-SALMON CURRY

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

COCONUT-MISO SALMON CURRY

COCONUT-POACHED FISH WITH BOK CHOY

More about "salmon and bok choy green coconut curry recipes"

CURRY SALMON WITH COCONUT MILK AND BOK CHOY | REAL …

GREEN CURRY SALMON RECIPE - GIMME SOME OVEN

RECIPE: COCONUT GREEN CURRY SALMON | ACTIVE

31 OF OUR BEST BOK CHOY RECIPES | EPICURIOUS

COCONUT CURRY SALMON RECIPE - PINCH OF YUM

TERIYAKI SALMON WITH BABY BOK CHOY | FEASTING AT HOME

SALMON AND BOK CHOY GREEN COCONUT CURRY – SLY ROOSTER

GREEN CURRY SALMON RECIPE | RECIPES.NET

COCONUT GREEN CURRY SALMON - ALEX DAYNES

VEGAN | VEGANISM ON INSTAGRAM: "陋 TO GET MORE DELICIOUS VEGAN …

CAULIFLOWER AND CHEESE PIEROGI – PRIMAL WELLNESS

COCONUT SHRIMP CURRY - THIS HEALTHY TABLE

SALMON AND BOK CHOY | PUNCHFORK

THAI-INSPIRED COCONUT GREEN CURRY SALMON - THE DEFINED DISH

SALMON BOK CHOY GREEN COCONUT CURRY - KETO, LOW-CARB

SALMON AND BOK CHOY GREEN COCONUT CURRY | PUNCHFORK

RECIPE: BABY BOK CHOY AND SHIITAKE MUSHROOMS - RECIPELINK.COM

COCONUT CURRY SALMON RECIPE (PALEO, AIP) • HEAL ME DELICIOUS

EASY ROASTED BOK CHOY | WALDER WELLNESS, DIETITIAN (RD)

SALMON AND BOK CHOY RECIPE | MYRECIPES

37 TASTY SHRIMP RECIPES YOU SIMPLY MUST TRY - MSN

RECIPE: COCONUT CURRY SALMON STEAKS WITH CELERY & BOK CHOY OVER …

37 TASTY PRAWN RECIPES YOU SIMPLY MUST TRY - MSN

COCONUT-SALMON CURRY WITH BOK CHOY AND YELLOW PEPPER - MARLEY …

VEGAN RECIPE ON INSTAGRAM: "THIS NOODLE SOUP IS SO SIMPLE AND …

SLOW-ROASTED SALMON WITH BOK CHOY & COCONUT RICE RECIPE

You'll also love

Related Search