Umami Cooking

Always meaty with a dash of veggies

Salmon curry rice bowl

When you don’t have time to cook an old-fashioned curry, there’s a way to enjoy all the curry goodness by using a quick-cooking protein like salmon. Prep time is five minutes. Cook time is ten minutes.
Salmon curry rice bowl
Seafood recipe

Cook’s notes

We do love salmon here at home. And while we’re quite happy with grilled salmon sprinkled with nothing but salt, I do try to experiment with other ways to enjoy this lovely fish. Some experiments pay off; others don’t. This one turned out to be a resounding success.
If you’re not a fan of salmon, you may substitute any firm fleshy fish. Just remember to use fillets if you want the dish to cook in a short time.
Commercial curry powder varies from brand to brand. Some are really potent while others are bland. How much you need to use depends on how spicy your curry powder is, and how spicy you want your salmon curry.
Overcooking seafood is a bad idea. Fish flesh turns papery dry when exposed to heat for too long. Initially, cook the salmon cubes for a minute or so to let them absorb the flavors of the spice base and the fish sauce. Cook them for another minute or so after the coconut cream has been added.
Bok choy is not a must here. But adding leafy vegetable to curry instead of the usual potatoes and carrots is surprisingly good. Feel free to use other greens such as spinach or kale.

Salmon curry rice bowl

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Label: Curry, Rice bowl, Salmon
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Ingredients

  • 3 tablespoons cooking oil
  • 1 medium onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 two-inch knob ginger peeled and chopped
  • 2 to 3 tablespoons curry powder
  • 1 teaspoon chili flakes
  • 400 grams skinless salmon fillet (14 oz) cut into two-inch cubes
  • fish sauce
  • 1 cup coconut cream
  • 1 bunch bok choy cut horizontally into thick slices
  • cooked rice to serve
  • cilantro to garnish

Instructions

  • Set a pan on the stove over medium low heat.
  • Pour in the cooking oil and swirl the pan.
  • Saute the onion, garlic and ginger for a minute.
    Sauteeing onion, garlic and ginger with curry powder and chili flakes
  • Add the curry powder and chili flakes, and continue sauteeing, stirring often, until the solids are just starting to separate from the oil.
  • Turn up the heat to medium-high, spread the salmon cubes over the sauteed spices and toss a few times.
    Tossing cubes of salmon fillet to sauteed spices and pouring in fish sauce
  • Pour in two tablespoons fish sauce and cook, stirring a few times, until the salmon has soaked up the fish sauce.
  • Pour in the coconut cream and stir. Taste and add more fish sauce, if needed.
    Pouring coconut cream to salmon curry before adding chopped bok choy
  • When the sauce begins to simmer, add the bok choy and stir lightly.
  • Turn down the heat to low, cover the pan and simmer for a minute or so.
  • To serve, scoop rice into bowls, add salmon and bok choy, and ladle in that wonderful curry sauce.
    Salmon curry rice bowl
  • Sprinkle in cilantro and serve.
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Meaty with a dash of veggies