Red Coconut Curry with Salmon

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Well, everyone in my family is quite familiar with this recipe. Nope, not because they ate it but because it lay open on my kitchen counter for a full three weeks before I had the opportunity to make it. By this time, all three chicks had flown the coop and it was just G and me on a Sunday night.

There was something about the Red Coconut Curry with Sockeye Salmon that got me excited. Maybe it was as obvious as my love of curry, or the crunchy peanuts that I noticed sprinkled over the top or it might have been the glasses of visibly cold beer that were featured in the Bon Appetit photograph. Regardless, it was in my mind’s queue and with so much going on, I didn’t want to forget about it.

There are no real surprise ingredients in this recipe, just the standard curry components (ginger, garlic, shallots, lemongrass, curry paste, coconut milk) that make it so delicious. As far as my tweaks, my local supermarket does not carry fresh lemongrass so I substituted the tubed version (curry purists are likely, rightfully, appalled). I used full-fat coconut milk (the recipe didn’t specify and I wanted the richness. I’m sure that low-fat or a combo would be fine). And I used top quality salmon, but not sockeye (which was the subject of the article in which this recipe appears). And finally, I think that the original recipe was missing salt. Other than the 1/2 tsp used to sprinkle on the salmon before cooking, and the tablespoon of fish sauce, there is no additional salt in the recipe. I have revised the recipe below to include a teaspoon of salt plus more to taste. I also liked the addition of a little hot sauce in my bowl, but that depends on the heat of your peppers and level of tolerance.

All in all, the flavor of this Thai curry was spot on and maybe even a little unique by the inclusion of salmon. Give it a try, it’s a winner! Enjoy!

Red Coconut Curry with Salmon
Print Recipe

Red Coconut Curry with Salmon

Servings: 4

Ingredients

  • 1 lb skinless salmon fillets, cut into 1" pieces sockeye or other
  • 1 tsp Diamond Crystal or ½ tsp Morton kosher salt
  • 1/2 tsp ground pepper
  • 1/4 c vegetable oil
  • 4 small shallots, finely chopped
  • 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped or 2 Tbls lemongrass paste
  • 4 scallions, thinly sliced white and pale green parts and dark green parts separated
  • 4 cloves garlic, finely grated
  • 1 inch piece fresh ginger, peeled and grated
  • 8 oz mixed mushrooms, sliced such as cremini, beech, shiitake, and/or maitake
  • 3 Tbls red curry paste
  • 2 13.5 oz cans unsweetened coconut milk I used full-fat
  • 1 Tbls fish sauce
  • 2 tsp honey
  • 1 tsp kosher salt plus more to taste
  • 2 baby bok choy, coarsely chopped
  • 2 large limes, zested and juiced plus more for serving
  • 1/4 c coarsely chopped Thai or sweet basil
  • Cooked jasmine rice for serving
  • 2 red Thai chiles, finely chopped for serving
  • 1/3 c salted roasted peanuts for serving
  • sriracha or other hot sauce to taste

Instructions

  • Sprinkle 1 lb. skinless salmon fillets, cut into 1" pieces, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper; set aside.
  • Heat ¼ cup vegetable oil in a large Dutch oven or other heavy pot over medium. Cook shallots, lemongrass, white and pale green parts of scallions, garlic and ginger, stirring often, until softened and fragrant, 6–8 minutes.
  • Add mixed mushrooms to pot and cook, stirring occasionally, until tender and golden in spots, about 5 minutes. Add Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in coconut milk, fish sauce, honey, and salt and bring to a simmer.
  • Add coarsely chopped baby bok choy and reserved salmon; stir gently to submerge in sauce. Return to a simmer, then reduce heat to low, cover, and cook at a bare simmer until salmon is mostly opaque but still slightly translucent in the center, about 4 minutes. Remove from heat and gently stir in zest and juice of 2 large limes and ¼ cup coarsely chopped Thai or sweet basil. Taste for salt and add a pinch more if lacking.
  • Divide curry among bowls; add a scoop of cooked jasmine rice. Top with dark green parts of scallions, chopped Thai chiles, salted roasted peanuts. Serve with lime wedges.