Red Curry Salmon Chowder
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 1tablespoon coconut oil
  • 1 small red onionthinly sliced
  • 2cups mushroomssliced
  • 1tablespoon Thai red curry paste
  • 1tablespoon fresh gingergrated
  • 4cloves garlicminced
  • 1 red Fresno peppersliced
  • 14ounces (1 can) light coconut milk
  • 1-2cups low-sodium vegetable or fish stock
  • 2teaspoons low-sodium fish sauce
  • 2teaspoons honey
  • 1pound skinless salmon filletcut into large chunks
  • 2small heads bok choythinly sliced crosswise
  • 1/2cup loosely packed basil leavesthinly sliced crosswise
  • 1/2cup cilantro leaves and thin, tender stems
  • 2 large limescut into wedges
  1. Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3–5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper; cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3–6 minutes (depending on salmon thickness), until bok choy is tender.
  2. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side.
Recipe Notes
Nutrition Facts
Red Curry Salmon Chowder
Amount Per Serving
Calories 464 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Cholesterol 7mg 2%
Sodium 211mg 9%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 377 cal, 29g fat (21g mono, 3g poly, 6g sat), 7mg chol, 5g protein, 23g carb, 4g fiber, 211mg sodium