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 6-oz 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
serve.

Serves 4.

Bon Appetit
R.S.V.P.
Mezzo, London, England


recipe originally posted to another food group
list serve by Betty Thomas


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