Ingredients:
8 whole baby bok choy
2 teaspoons vegetable oil
2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste
14 ounces unsweetened coconut milk
1/4 cup lemongrass, finely chopped or 1 tablespoon lemon peel, grated
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce ( nam pla)
24 ounces salmon fillets
Directions:
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 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 saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.