Thai Salmon Curry Bowls

poached salmon, coconut curry broth, red bell pepper, bok choy

1713 Recipe

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 486 | Category: Gluten-Free, Paleo, Keto, Low-Calorie, Pescatarian, Low-Carb | Allergens: Contains Tree Nuts (Coconut), Fish (Salmon) + Peanut Oil (Curry Paste). Processed in a facility that handles milk, eggs, soy, fish, shellfish + wheat | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C |


Equipment:

  • - High Sided Saute Pan
  • - Measuring Spoons

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Coconut Milk
  • - Curry Paste
  • - Minced Ginger
  • - Salmon
  • - Sliced Bok Choy
  • - Sliced Red Bell Pepper

Wine Pairings by @grapefriend

A Grenache-based rosé will be just the refreshing counterpart you need to the spicy curry.

Beer Pairings

A smooth, malty Kolsch will complement the sweetness from the coconut milk and spicy flavor of the curry paste.

TK Table Talk:

What is your favorite day of the week? Why?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

Thai Salmon Curry Bowls - Step 1

2. Start Broth: Combine 1 tablespoon canola oil, ginger, curry paste, coconut milk, ½ teaspoon salt and ¼ teaspoon pepper in a sauté pan with high sides, and bring to a boil.

Thai Salmon Curry Bowls - Step 2

3. Start Vegetables: Add red bell pepper to the coconut milk. Reduce heat and simmer 2 minutes.

Thai Salmon Curry Bowls - Step 3

4. Poach Salmon: Sprinkle salmon with ¼ teaspoon each salt and pepper. Add salmon and bok choy to pan. Spoon sauce over salmon. Cover and cook 5 to 6 minutes, turning salmon halfway through, until salmon flakes with a fork.

To Serve: Divide salmon, broth and vegetables evenly between 2 serving bowls.

Pro Tip:

This dish is also great served over hot cooked basmati rice.

Spice it Up!: Add a splash of fish sauce to the curry broth.

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