Thai Green Curry Two Ways: Salmon or Vegan

Thai Green Curry Two Ways
🐟 🌿 🍚

Pan-Seared King Salmon
or
Shiitakes, Baby Corn, and Bok Choy

Thai green curry begins with fragrant curry paste and coconut milk. In this version, shiitake mushrooms, baby corn, and bok choy simmer in the aromatic sauce until the vegetables are tender.

For the salmon version, a pan-seared king salmon fillet rests on top instead of simmering in the curry, as the protein traditionally would. This keeps its golden, seasoned surface intact, with the sauce and vegetables beneath it. The same vegetables also make a satisfying vegan version, spooned over jasmine rice. It’s one curry dish prepared two ways, each with its own appeal.

Thai Green Curry Two Ways

Pan-Seared King Salmon

Ingredients

2 king salmon fillets, about 6 oz. each
fine sea salt and freshly ground black pepper
2 T. avocado oil, divided
2 T. Thai green curry paste
1 can (13.5 oz.) coconut milk
1/2 c. chicken stock
2 t. fish sauce, plus more to taste
1 t. brown sugar
4 oz. fresh shiitake mushrooms, stems removed, caps quartered or sliced
6 to 8 fresh baby corn, sliced into 1″ pieces
3 to 4 baby bok choy, halved or quartered lengthwise
1 t. fresh lime juice, plus more to taste
steamed jasmine rice, for serving

Method

Start the jasmine rice.

In a wide pan, heat one tablespoon of oil. Add the curry paste and cook for about 30 seconds, until fragrant.

Stir in the coconut milk, stock, fish sauce, and brown sugar. Bring to a gentle simmer.

Add the shiitakes and simmer for about 4 minutes. Next add the corn and simmer another 4 minutes. Finally add the baby bok choy and cook for another 2 to 3 minutes, just until the leaves wilt and the stems are tender-crisp.

Stir in the lime juice. Taste and adjust with more fish sauce, sugar, or lime as needed.

Meanwhile, pat the salmon very dry, rub all over with remaining oil and season with fine sea salt and black pepper.

Heat a non-stick skillet over medium-high heat. Place the salmon in the pan and cook for 4 to 5 minutes, until salmon is mostly cooked up the sides. Turn the salmon and cook for another 1 to 3 minutes, depending on its thickness and how done you like it.

To Plate

Spoon the green curry and vegetables into warm shallow bowls, place the salmon and a scoop of rice on top.

Thai Green Curry with Shiitakes, Baby Corn, and Bok Choy
Vegan Version

Ingredients

1 T. avocado oil
2 T. Thai green curry paste without shrimp paste
1 can (13.5 oz.) coconut milk
1/2 c. vegetable stock
2 t. light soy sauce or vegan fish sauce, plus more to taste
1 t. brown sugar
4 oz. fresh shiitake mushrooms, stems removed, caps quartered or sliced
6 to 8 fresh baby corn, sliced into 1″ pieces
3 to 4 baby bok choy, halved or quartered lengthwise
1 t. fresh lime juice, plus wedges for serving
steamed jasmine rice, for serving

Method

Start the jasmine rice.

In a wide pan, heat the avocado oil. Add the curry paste and cook for about 30 seconds, until fragrant.

Stir in the coconut milk, vegetable stock, soy sauce or vegan fish sauce, and brown sugar. Bring to a gentle simmer.

Add the shiitakes and simmer for about 4 minutes. Next add the corn and simmer another 4 minutes. Finally add the baby bok choy and cook for another 2 to 3 minutes, just until the leaves wilt and the stems are tender-crisp.

Stir in the lime juice. Taste and adjust with more soy sauce or vegan fish sauce and sugar needed. Serve extra lime wedges on the side.

To Plate

Spoon the green curry and vegetables over steamed jasmine rice in warm shallow bowls.

Notes

Many store-bought Thai green curry pastes contain shrimp paste. Choose one without it for the vegan recipe.

For the vegan Thai iced tea pictured above, pour brewed Thai tea over ice and finish with sweetened condensed coconut milk for a creamy swirl.