Delicious Living
  • 1 tablespoon coconut oil
  • 1 small red onion (thinly sliced)
  • 2 cups mushrooms (sliced)
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fresh ginger (grated)
  • 4 cloves garlic (minced)
  • 1 red Fresno pepper (sliced)
  • 14 ounces (1 can) light coconut milk
  • 1-2 cups low-sodium vegetable or fish stock
  • 2 teaspoons low-sodium fish sauce
  • 2 teaspoons honey
  • 1 pound skinless salmon fillet (cut into large chunks)
  • 2 small heads bok choy (thinly sliced crosswise)
  • 1/2 cup loosely packed basil leaves (thinly sliced crosswise)
  • 1/2 cup cilantro leaves and thin, tender stems
  • 2 large limes (cut into wedges)

Red Curry Salmon Chowder

Lisa Turner | Delicious Living
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Serves: 4 people
  • Calories per serving: 464

Use pre-sliced mushrooms to save time in this already speedy recipe. For an added touch, sprinkle with chopped, toasted peanuts and serve over noodles or with a side of naan for mopping up the bowl.


Staff Favorite.

  1. Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3–5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper; cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3–6 minutes (depending on salmon thickness), until bok choy is tender.
  2. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side.

PER SERVING: 377 cal, 29g fat (21g mono, 3g poly, 6g sat), 7mg chol, 5g protein, 23g carb, 4g fiber, 211mg sodium

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