Name: Red Coconut Curry with Sockeye Salmon
Ingredients: 1 lb skinless sockeye salmon fillets, cut into 1” pieces; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 cup vegetable oil; 4 small shallots, finely chopped; 4 lemongrass stalks, woody, tops, trimmed, tough, outer layers, removed, finally chopped; 4 scallions, White and pale green parts and dark green parts separated, thinly sliced; 4 garlic cloves, finely grated; 1” piece of ginger, finely grated; 8 oz. Mixed mushrooms, torn; 3 Tbsp Thai red curry paste; 2 13.5 oz. cans unsweetened coconut milk; 1 Tbsp fish sauce; 2 tsp honey; 2 baby bok chit, coarsely chopped; Zest and juice of 2 large limes; 1/4 cup coarsely chopped Thai or sweet basil; 2 red Thai chiles, finely chopped; 1/2 cup salted roasted peanuts; Lime wedges for serving

Red Coconut Curry with Sockeye Salmon

Recipe by Bon Apetite MagazineCourse: MainCuisine: Thai

Servings

servings

Ingredients

1 lb skinless sockeye salmon fillets, cut into 1” pieces
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup vegetable oil
4 small shallots, finely chopped
4 lemongrass stalks, woody, tops, trimmed, tough, outer layers, removed, finally chopped
4 scallions, White and pale green parts and dark green parts separated, thinly sliced
4 garlic cloves, finely grated
1” piece of ginger, finely grated
8 oz. Mixed mushrooms, torn
3 Tbsp Thai red curry paste
2 13.5 oz. cans unsweetened coconut milk
1 Tbsp fish sauce
2 tsp honey
2 baby bok chit, coarsely chopped
Zest and juice of 2 large limes
1/4 cup coarsely chopped Thai or sweet basil
2 red Thai chiles, finely chopped
1/2 cup salted roasted peanuts
Lime wedges for serving

Directions

Sprinkle salmon with salt and pepper, set aside. Heat 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 to 8 minutes.
Add mushrooms to pot and cook, stirring occasionally, until tender and golden in spots, about five minutes. Add curry paste and stir to coat mushrooms. Cook, stirring, about one minute. Stir in coconut milk, fish sauce, and honey, and bring to a simmer. Add bok choy and reserved salmon, stir gently to submerge in the sauce. Returned with simmer then reduce heat to low, cover, and cook at a bear simmer until salmon is mostly opaque, but still slightly translucent in the center, about four minutes. Remove from heat and gently stir in lime zest and juice & 1/2 cup Thai basil.
Divide curry among bowls, add a scoop of rice topped with dark green parts of scallions, chilies, peanuts, and Thai basil. Serve with lime wedges