Imbued with richness from coconut milk and robust flavor from lemongrass and ginger, this Thai-style salmon curry recipe from Emma Teal Laukitis and Claire Neaton’s book The Salmon Sisters: Harvest & Heritage is ideal for showcasing wild salmon, such as Sockeye or Coho. But there is one major rule you just can’t break: using full-fat coconut milk. Leaner than its farmed counterparts, wild salmon requires the lush texture of regular coconut milk to ensure it doesn’t dry out. (The lower-fat stuff is also thickened with stabilizers that can break down and lead to off flavors in the final dish.) Plus, poaching wild salmon fillets over low heat in the fragrant coconut curry sauce keeps the fish tender and butter-soft.
When shopping for fish, choose a skinless fillet. If you can’t find one, ask the fish butcher at your grocery store to remove the skin for you. Or just go ahead and poach the salmon pieces with the skin on; it’ll be easier to remove after the fish has been cooked. (It’s also totally fine to eat.)
The surprise ingredient here might be the honey. Rather than making the broth noticeably sweet, it simply rounds out the savory spice and heat brought on by red curry paste and fresh chiles. Fragrant jasmine rice is a natural complement to this weeknight-dinner-ready coconut curry salmon, but any long-grain white rice will do. Similarly, you can swap the basil for whatever soft herbs you’ve got in your garden or refrigerator drawer: fresh cilantro, mint, chives, or a combination would all add the required fresh finish.
For more salmon curry recipes, try salmon paka, an East African fish curry that starts with crispy-skinned seared salmon fillets, or this rice bowl with salmon and Thai-curry-spiced creamed spinach.
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4 servings
1
lb. skinless sockeye salmon fillets, cut into 1" pieces
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½
tsp. freshly ground pepper
¼
cup vegetable oil
4
small shallots, finely chopped
4
lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped
4
scallions, white and pale green parts and dark green parts separated, thinly sliced
4
garlic cloves, finely grated
1
1" piece ginger, peeled, finely grated
8
oz. mixed mushrooms (such as beech, shiitake, and/or maitake), 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 choy, coarsely chopped
Zest and juice of 2 large limes
¼
cup coarsely chopped Thai or sweet basil, plus leaves for serving
Cooked jasmine rice (for serving)
2
red Thai chiles, finely chopped
⅓
cup salted roasted peanuts
Lime wedges (for serving)
Sprinkle 1 lb. skinless sockeye salmon fillets, cut into 1" pieces, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper; set aside. Heat ¼ cup vegetable oil in a large Dutch oven or other heavy pot over medium. Cook 4 small shallots, finely chopped, 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped, white and pale green parts of 4 scallions, thinly sliced, 4 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated, stirring often, until softened and fragrant, 6–8 minutes.
Step 2Add 8 oz. mixed mushrooms (such as beech, shiitake, and/or maitake), torn, to pot and cook, stirring occasionally, until tender and golden in spots, about 5 minutes. Add 3 Tbsp. Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped, and reserved salmon; stir gently to submerge in sauce. Return to a simmer, then reduce heat to low, cover, and cook at a bare simmer until salmon is mostly opaque but still slightly translucent in the center, about 4 minutes. Remove from heat and gently stir in zest and juice of 2 large limes and ¼ cup coarsely chopped Thai or sweet basil.
Step 3Divide curry among bowls; add a scoop of cooked jasmine rice. Top with dark green parts of scallions, 2 red Thai chiles, finely chopped, ⅓ cup salted roasted peanuts, and Thai basil leaves. Serve with lime wedges.
Recipe adapted from The Salmon Sisters: Harvest & Heritage by Emma Teal Laukitis and Claire Neaton. Published 2023 by Sasquatch Books.
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English (US) · 
Indonesian (ID) ·