Salmon Curry

Serves: 4

Not only is this salmon curry healthy and comforting, it’s also delicious. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed brown rice for a satisfying dinner that everyone will love.


  • 2 tablespoons sesame oil
  • 2 shallots, peeled and roughly chopped or 1 small onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1-inch fresh ginger, peeled and grated
  • 1 lemon grass stalk, remove the outside one or two layers, finely chop the tender middle stalk
  • 2 green onions, roughly chopped
  • 2 cups shiitake mushrooms, roughly chopped or mixed mushrooms, roughly chopped
  • 3 tablespoons Thai red curry paste (depending on your spice preference)
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fish sauce
  • 4 x 6 oz Salmon fillets (alternatives – halibut, cod or seabass)
  • 2 cups bok choy, roughly chopped
  • 1 lime, juice and zest of
  • 1 tablespoon basil, freshly chopped
  • 1 tablespoon mint, freshly chopped
  • 1 tablespoon cashew nuts
  • 4 cups steamed brown rice


  1. Take a large skillet or wok and place over a medium heat. Add the oil, when hot add the shallots, garlic, ginger, lemon grass, and green onions. Cook 3 to 4 minutes until they are fragrant and beginning to lightly brown in color.
  2. Add the mushrooms and continue to cook for another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.
  3. Pour in the coconut milk and fish sauce. Stir to combine, bring the sauce to a boil and carefully add the salmon fillets 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 liking.
  4. Remove from the heat and carefully stir in the lime zest and juce, basil and mint.


  1.  Divide the rice among 4 warm bowls, spoon over the curry, place the salmon fillets and top with the cashews. Enjoy


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