Roast Salmon with Thai Red Curry and Bok Choy
roast salmon with thai red curry & bok choy 
8   whole baby bok choy
2 tsp  plus 2 tbsp vegetable oil
1/2 tsp  thai red curry paste*
1-13-1/2 to 14 oz.  can unsweetened coconut milk*
1/4 cup  finely chopped fresh lemongrass or
1 Tbsp  grated lemon peel
1 Tbsp  brown sugar
2-1/2 Tbsp  fresh lime juice
2 Tbsp  fish sauce (nam pla*)
4   6oz salmon fillets
*thai red curry paste and fish sauce (nam pla) are both available at asian markets and 
in the asian foods section of some supermarkets nationwide. 
**canned unsweetened coconut milk is available at indian markets, southeast asian 
markets, latin american markets and many supermarkets. 
cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. 
drain. set aside. heat 2 teaspoons vegetable oil in heavy large skillet over medium 
heat. add curry paste and stir 30 seconds. add coconut milk, chopped lemongrass and 1 
tablespoon brown sugar. boil until mixture is slightly thickened and reduced to 1 cup, 
about 5 minutes. stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. set 
curry sauce aside. preheat oven to 400 f. heat 1 tablespoon oil in heavy large 
ovenproof skillet over high heat. sprinkle salmon with salt and pepper; add to 
skillet. cook salmon 2 minutes per side. transfer skillet to oven. bake salmon until 
opaque in center, about 6 minutes. meanwhile, heat remaining 1 tablespoon vegetable 
oil in large nonstick skillet over medium-high heat. add bok choy and saute until 
beginning to brown in spots, about 4 minutes. drizzle bok choy with remaining 1 
tablespoon fish sauce. bring curry sauce to simmer and ladle onto 4 plates. 
arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and 
serves 4. 
bon appetit 
mezzo, london, england 
recipe originally posted to another food group 
list serve by betty thomas 
(ID: 2816) Mirror: Sun, Apr 24, 2005

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