Roast Salmon With Thai Red Curry and Bok Choy

READY IN: 30mins
Recipe by lazyme

We have a lot of Thai restaurants here in the Pacific NW and when you team Thai ingredients with fresh salmon, you get the best of both worlds. This recipe is from the RSVP section of Bon Appetit.

Top Review by Dr. Jenny

While this took a bit of time to make, it was not difficult to prepare. We made no alterations to the recipe other than to use light coconut milk. I used the 1 Tb of lemon peel versus lemon grass. We found the sauce a little "tangy" for our personal preference, but the salmon was very good. This was a great way to use up baby bok choy, which I purchased from Trader Joe's, and may have been a bit smaller than other baby bok choys I've seen elsewhere. Made for Winter Photo Tag.

Ingredients Nutrition


  1. Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
  2. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
  3. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  4. Preheat oven to 400°F.
  5. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.
  6. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
  7. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  8. Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

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