Thai Coconut Salmon Curry

If you were to ask me whether I “like” kids or not, I guess my answer would be yes. But, man, they can surely be a challenge and put to the test everything you thought you knew about life itself. Generally speaking, I tend to enjoy my kids or kids I know over those I didn’t birth or those I don’t know.

Does this mean I’m not a “kid person”? I don’t know! As soon as I say or think something along this vein, I always have a laughable or thoroughly enjoyable moment with a kiddo.  And better yet, kids say some really hilarious things. One of my biggest regrets was not writing down everything funny my kids ever said or will say. I vow to try harder because man, they can get me in a fit of stitches.

Yesterday, Piper shared that she’s having some self-control issues (my words, not hers) with not bringing or playing with toys from home on the bus. Firstly, LITTLE SNEAK. Second, I come to find out that other kids are doing the same and if I were a betting woman, I would say there’s some coercion on the end of my Piper. She’s just a little naughty, that one. Nothing hurtful or mean, but just a liiiiiiiittle naughty.

I said to her, “Piper, I want you to make good choices on the bus.” To which she replies, without missing a beat, “I hope you’re good at work, Mom!” I grimace and smile with equal emotions of frustration and amusement in these moments. I just hope she walks the line versus leaping over it in blatant disregard for right and wrong.

And as we know, things can change rapidly in the land of kids and parenting. Forever on my toes. Sometimes at dinner, we reminisce about what all the girls used to eat and love as babies. I knew there was a reason I took 129 photos of every meal in those early days — they were SO fun to feed. Both of my kids had a young love of fish, including salmon, and asparagus. Mashed potatoes, too. Now, there’s joyful acceptance of far fewer foods that whipping out pictures of them devouring so many different foods is so, so fun.

My girls both continue to be fairly good seafood eaters and as of today’s date, they’re still lovers of white rice. Needless to say, this recipe involved both and with that bold, tempting, deep orange and colorful vegetables served over a heap of fluffy, starchy rice with a creamy, rich coconut-curry sauce…it was accepted by all. It was enjoyed by all. Simple preparation and crave-worthy results are my favorite meals and a bonus for their nutritional edge and reminder that salmon is a widely accepted protein in my house. Small victories!

Thai Coconut Salmon Curry

Thai Coconut Salmon Curry

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ready in 30 minutes, this one-pot coconut curry salmon recipe a stunning and nutritious - a keeper recipe, for sure!

Ingredients

  • 2 Tbsp coconut oil
  • 5 (5 oz) skinless salmon fillets
  • 1/2 tsp salt + black pepper, to taste
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp grated ginger
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 Tbsp Thai red curry paste
  • 2 Tbsp tomato paste
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/2 tsp red pepper flakes
  • 1/2 cup low-sodium vegetable broth
  • 2 baby bok choy, roughly chopped
  • 1 (15 oz) can coconut milk
  • 1 Tbsp peanut butter
  • 2 Tbsp lime juice
  • 1/4 cup chopped cilantro
  • 4 cups steamed rice

Instructions

  1. Heat coconut oil in a large non-stick skillet over medium heat. Season salmon with the salt and pepper; once hot, add salmon to the hot skillet and sear for 3-4 minutes per side. Remove from skillet and set aside.
  2. To the skillet, add onion, garlic, and ginger. Cook for 2 minutes, stirring often. Add bell peppers; cook for 3 minutes, stirring occasionally.
  3. Stir in curry paste and tomato paste; cook for 1 minute. Add coriander, cumin, paprika, and red pepper flakes; stir well and cook 1 minute.
  4. Pour in broth, fish sauce, coconut milk, and peanut butter; stir well and bring to a simmer.
  5. Add bok choy and lime juice; mix well and allow bok choy to soften and wilt, about 5 minutes.
  6. Return the salmon to the skillet and reduce heat to medium-low. Spoon sauce over the salmon and allow to gently simmer for 3-5 minutes.
  7. Serve over rice and topped with cilantro.

Notes

Recipe from Food52

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 30.0gCholesterol: 77mgSodium: 683mgCarbohydrates: 50.6gFiber: 4.0gSugar: 5.0gProtein: 44.0g

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1 Comment

  1. March 2, 2022 / 5:16 pm

    Oh, this looks amazing!

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