Rich and flavourful with bok choy, coconut milk and ginger, this Thai-inspired fish curry is a winter’s dinner delight. Carrot and parsnip fries can be cooked at the same time.

Ingredients

For fish curry

  • 1 lb salmon fillet
  • 1 tsp. salt
  • 1 can coconut milk
  • 1/4 c. green curry paste
  • 2 tbs. grated ginger (tip: freeze fresh whole ginger and grate while frozen–no need to peel!)
  • 1 clove of garlic grated
  • 2 heads of bok choy
  • 2 tbsp. lime juice
  • 1/4 c. chopped scallions
  • 1/2 c. cilantro leaves washed and chopped
  • 1/4 c. roasted cashews

For carrot and parsnip fries

  • 4-6 carrots rinsed and quartered lengthwise
  • 2-3 parsnips rinsed, peeled, and quartered lengthwise
  • 1/4 c. olive oil
  • sea salt

Guidelines

For the carrots

  • Preheat oven to 450 and prepare parsnips and carrots
  • Line a baking sheet with parchment paper and spread out the parsnips, douse with olive oil and salt, bake for 5 minutes before adding the carrots (the parsnips take longer)
  • Add the carrots and cook together mixing occasionally as they roast (about 20 minutes)

For the fish curry (it will be ready when the carrots and parsnips are done)

  • Salt your salmon fillet
  • In a large skillet with a lid, cook the coconut milk, curry paste, ginger and garlic and 1/2 tsp. salt over medium heat until simmering (5 minutes). Stir occasionally
  • Rinse and slice the bok choy and add to the coconut milk
  • Nestle the salmon into the coconut milk and bok choy
  • Cover pan and cook about 6-8 minutes until salmon is done
  • While the salmon is cooking, heat a small skillet on high heat and add cashews to quickly roast (2-3 minutes). Mix frequently and watch carefully so the nuts don’t burn
  • When the salmon is done, scatter scallions, cilantro, and cashews over top
  • Serve with rice (as pictured here) and carrot and parsnip fries