4scallions, thinly slicedwhite and pale green parts and dark green parts separated
4clovesgarlic, finely grated
1inch piecefresh ginger, peeled and grated
8ozmixed mushrooms, slicedsuch as cremini, beech, shiitake, and/or maitake
3Tblsred curry paste
213.5 oz cansunsweetened coconut milkI used full-fat
1Tblsfish sauce
2tsphoney
1tspkosher saltplus more to taste
2baby bok choy, coarsely chopped
2largelimes, zested and juicedplus more for serving
1/4ccoarsely chopped Thai or sweet basil
Cooked jasmine rice for serving
2red Thai chiles, finely choppedfor serving
1/3csalted roasted peanutsfor serving
sriracha or other hot sauceto 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.