Ingredients
- 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.
Directions
- 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.
- 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
