Thai Coconut Curried Norwegian Salmon

Thai Coconut Curried Norwegian Salmon

    4 servings

  • 20-40 min

  • Difficulty


Photographer: Jenny Grimsgård

Coconut curried Norwegian Salmon with bok choy and green beans. Top it with lime juice and fresh Thai basil to make this tasty dish a delight for everyone!



1 lb  Norwegian salmon fillet, skinned and deboned
2 cups  eggplant
1   onion, yellow
1 oz  ginger, fresh
1 stalks  lemon grass
4   bok choy
2 tbsp  peanut oil
2 tsp  Thai red curry paste
2 cups  coconut milk
1 cups  vegetable stock
2 tsp  Thai fish sauce
1 tbsp  lime juice
1 bunch  Thai basil
   fresh cracked pepper


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Cut the salmon into 1" pieces. 
  • Cut the eggplant into 3/4" pieces. 
  • Chop the onion. 
  • Grate or finely chop ginger. 
  • Cut lemon grass into 3" pieces. 
  • Trim the bok choy. 
  • Cut green beans into 2" pieces and blanch. 
  • Heat a deep fry pan over medium-high heat. Sauté eggplant in peanut oil until lightly colored. 
  • Add the curry paste, onions, ginger and lemongrass and cook for 2 minutes.
  • Add the coconut milk, vegetable broth and fish sauce and simmer for 5 minutes. 
  • Add the bok choy, green beans, salt and pepper and simmer for another 5 minutes. 
  • Add the salmon and simmer for 3 minutes, then remove from heat. 
  • Finish with lime juice and Thai basil.

Serving Suggestion:

  • Serve with brown fried rice with scallions.