Prep 10 mins
Cook 15 mins
Creamy coconut milk balances the tang of mustard greens in this Southeast Asian style curry. Serv over jasmine or basmati rice. From Cooking Plesures magazine(Feb. 2002).
- 12 ounces mustard greens, stems removed
- 2 teaspoons vegetable oil
- 2 medium shallots, finely chopped (1/3 cup)
- 2 jalapeno chiles, seeded, minced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 (14 ounce) can coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce or 2 tablespoons soy sauce
- 2 teaspoons packed light brown sugar
- 1⁄2 teaspoon hot sauce
- 1 lb salmon fillet, skin removed, cut into 3/4 " pieces
- 2 tomatoes, diced (2 cups)
- 1 lime, cut into 4 wedges
- Place mustard greens in a large pot of lightly salted boiling water. Cook 6 to 8 minutes or until tender. Drain; rinse with cold running water. Squeeze out excess moisture. Coarsely chop.
- In Dutch oven or deep saute pan, heat oil over medium heat until hot. Add shallots, jalapenos, garlic and ginger; cook and stir 1 minute or until fragrant. Add coconut milk, lime juice, fish sauce, brown sugar and hot sauce; bring to a simmer. Add salmon and tomatoes; return to a simmer. Reduce heat to low; cover and simmer 3 minutes. Stir in mustard greens; simmer, covered, an additional 2 to 3 minutes or until salmon just begins to flake. Serve garnished with lime wedges. Enjoy!
My husband works on a farm and brought home a ton of mustard greens that I had no idea what to do with. I tried making a salad, but they were too strong. This recipe was a PERFECT use of them. I was a little nervous about all the strong flavors, but they blend wonderfully. A simply fabulous dish. Thank you for sharing.
Excellent. This will go into the rotation. Next time, more jalapeno, however. And we added a handful of fresh Thai basil leaves. Also, we did this in the wok, but your suggestion of a dutch or other wide bottomed pan would have been better. We'll go with that the next time. Thanks.
This was wonderful. I didn't have any salmon on hand so I seasoned and pan-grilled three chicken breasts, chopped them and added them to the recipe when it said to add the salmon and it was wonderful. I also only used one large tomato instead of two and cut out the chilies because my kids aren't into spicy food. This was my first time cooking with mustard greens and I was surprised how easy it was. The dish smelled great and my three-year-old son even came in while it was simmering and asked what smelled so good. Will definitely make this again. Thanks for sharing!