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Thai Curry In Clay Pot, Melbourne, Victoria, Australia
John Hay/Lonely Planet Images
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Roast
Salmon with Thai Red Curry and Bok Choy
Mezzo, London, England
Bon Appetit
April 1999
8
whole baby bok choy
2
teaspoons plus 2 tablespoons vegetable oil
1/2
teaspoon Thai red curry paste*
One
13 1/2- to 14-ounce can unsweetened coconut milk**
1/4
cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1
tablespoon brown sugar
2
1/2 tablespoons fresh lime juice
2
tablespoons fish sauce (nam pla*)
Four
6-ounce 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 degrees 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 sauté 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.
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