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.
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Red Curry Salmon Chowder
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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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Red Curry Salmon Chowder
Amount Per Serving
Calories 464
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 6g
30%
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Cholesterol 7mg
2%
Sodium 211mg
9%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
16%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 377 cal, 29g fat (21g mono, 3g poly, 6g sat), 7mg chol, 5g protein, 23g carb, 4g fiber, 211mg sodium
