Coconut Salmon Curry

Ingredients

The salmon

• 1 lb skinless sockeye salmon fillets, cut into 1" pieces
• 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp freshly ground pepper

The curry base

• ¼ cup vegetable oil
• 4 small shallots, finely chopped
• 4 stalks lemongrass, woody tops trimmed, tough outer layers removed, finely chopped
• 4 scallions white and pale green parts, thinly sliced
• 4 cloves garlic, finely grated
• 1 inch piece ginger, peeled, finely grated
• 8 oz mixed mushrooms (such as beech, shiitake, and/or maitake), torn
• 3 Tbsp Thai red curry paste
• 2 cans unsweetened coconut milk (13.5 oz. each)
• 1 Tbsp fish sauce
• 2 tsp honey
• 2 baby bok choy, coarsely chopped
• 2 large limes, zest and juice
• ¼ cup coarsely chopped Thai or sweet basil, plus leaves for serving
• 2 red Thai chiles, finely chopped
• ⅓ cup salted roasted peanuts
• as needed lime wedges (for serving)

For serving

• as needed cooked jasmine rice

Instructions

Nutrition Facts (estimated)