This delicious curry recipe is for those days when you’re craving comfort food, but want to keep it healthy….and easy. In addition to heart healthy salmon, this dish is packed with flavors from ginger, garlic, mushrooms and lemongrass. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed rice for a satisfying dinner that everyone will love.

Coconut Salmon Curry

Serves 4


2 tablespoons sesame oil

2 shallots, peeled and roughly chopped or 1 small onion, peeled and chopped

4 cloves garlic, peeled and minced

1 inch fresh ginger, peeled and grated

1 lemongrass stalk, remove the outside one or two layers, finely chop the tender middle stalk

2 green onions, roughly chopped

2 cup shiitake mushrooms, roughly chopped or mixed mushrooms, roughly chopped

3 tablespoons Thai red curry paste (depending on how spicy you like your curry)

1x 14oz can coconut milk

2 tablespoons fish sauce

4x 6oz salmon filets (alternatives, halibut, cod or seabass) 

2 cups roughly chopped bok choy 

1 lime, juice and zest of

1 tablespoon freshly chopped basil 

1 tablespoon freshly chopped mint

1 tablespoon cashews nuts


To serve 4 cups steamed brown rice


Take a large skillet or wok and place over a medium heat. Add the oil, when hot add the shallots, garlic, ginger, lemongrass, and green onions. Cook 3 to 4 minutes, until they are fragrant and beginning to lightly brown in color. 

Add the mushrooms and continue to cook for another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.

Pour in the coconut milk and fish sauce. Stir to combine, bring the sauce to a boil, and carefully add the salmon filets and chopped bok choy. Cover and reduce the heat to a simmer and cook for 8 to 10 minutes or until the salmon is cooked to your desired doneness. 

Remove from the heat and carefully stir in the lime zest and juice, basil and mint. 

To serve, divide the rice among four warm bowls, spoon over the curry and top with the cashews. Enjoy.

Recipe: Chef Mark Allison