Rich and flavourful with bok choy, coconut milk and ginger, this Thai-inspired fish curry is a winter’s dinner delight. Carrot and parsnip fries can be cooked at the same time.
Ingredients
For fish curry
- 1 lb salmon fillet
- 1 tsp. salt
- 1 can coconut milk
- 1/4 c. green curry paste
- 2 tbs. grated ginger (tip: freeze fresh whole ginger and grate while frozen–no need to peel!)
- 1 clove of garlic grated
- 2 heads of bok choy
- 2 tbsp. lime juice
- 1/4 c. chopped scallions
- 1/2 c. cilantro leaves washed and chopped
- 1/4 c. roasted cashews
For carrot and parsnip fries
- 4-6 carrots rinsed and quartered lengthwise
- 2-3 parsnips rinsed, peeled, and quartered lengthwise
- 1/4 c. olive oil
- sea salt
Guidelines
For the carrots
- Preheat oven to 450 and prepare parsnips and carrots
- Line a baking sheet with parchment paper and spread out the parsnips, douse with olive oil and salt, bake for 5 minutes before adding the carrots (the parsnips take longer)
- Add the carrots and cook together mixing occasionally as they roast (about 20 minutes)
For the fish curry (it will be ready when the carrots and parsnips are done)
- Salt your salmon fillet
- In a large skillet with a lid, cook the coconut milk, curry paste, ginger and garlic and 1/2 tsp. salt over medium heat until simmering (5 minutes). Stir occasionally
- Rinse and slice the bok choy and add to the coconut milk
- Nestle the salmon into the coconut milk and bok choy
- Cover pan and cook about 6-8 minutes until salmon is done
- While the salmon is cooking, heat a small skillet on high heat and add cashews to quickly roast (2-3 minutes). Mix frequently and watch carefully so the nuts don’t burn
- When the salmon is done, scatter scallions, cilantro, and cashews over top
- Serve with rice (as pictured here) and carrot and parsnip fries
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