This simple curry is made in one pan and comes together quickly. The green curry paste has just a hint of spiciness, but you can add chile if you want to kick it up a notch or two. If you don't like or can't find bok choy, broccoli would work too.
Serves 4
Adapted from Epicurious. The photo is theirs
Ingredients:
4 salmon filets
Salt
2 Tbl. olive oil
1 tablespoon grated ginger
1 garlic clove, grated
1 tsp. ground turmeric
1 tsp. ground cumin
Pinch or red pepper flakes (more or less to taste)
1- 14oz. can coconut milk (reduced fat works fine if you want)
1/4 cup green curry paste (jars sold in the Asian section of the supermarket)
1 large head of bok choy or 2 baby bok choy (about 1-1/2 pounds)
4 scallions, finely sliced
1/2 cup chopped cilantro
1/4 cup roasted cashews
1 lime, cut into wedges
Steamed rice
Instructions:
Season the salmon steaks with salt and set aside.
Get some rice started, following the instructions on the package.
In a large pan, heat the olive oil in a large skillet over medium heat. Add the garlic, ginger and red pepper flakes and cook just until getting fragrant, about 1-2 minutes. Stir in the turmeric and cumin and cook for another minute. Fold in the curry paste until well distributed, then pour in the coconut milk. Stir the sauce well, reduce heat and let simmer 5-10 minutes to allow the flavors to meld.
While the sauce simmers, slice the bok choy stems into 1/2 inch pieces and the leaves into 2 inch pieces.
Add the bok choy to the pan and stir to coat. Then nestle the salmon filets into the pot in an even layer. Cover the pan and let simmer until the salmon is just cooked through but still a little pink in the middle, about 6-8 minutes.
To serve, put some rice on each plate. Top with a piece of salmon and some bok choy and spoon on some of the sauce. Sprinkle each serving with some scallions, cilantro and cashews. Place a wedge of lime on each plate for individual squeezing.
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