Sockeye Salmon Thai Red Curry with Chili Crisp

Provided by the Salmon Sisters

Prep time:  15-20 minutes
Cook time:  20-25 minutes
Yield:  2-3 portions


  • 2, 6-ounce portions of sockeye salmon, cut into 4 pieces per fillet
  • 1/4 cup sesame oil
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 scallions, chopped and more for garnish
  • 4 small shallots, chopped
  • 1 full lemongrass stalk, finely chopped
  • 1 cup mixed wild mushrooms, torn (shiitake, crimini, beech or maitake)
  • 3-4 tbsp Thai red curry paste
  • 2 cans (14-ounce cans) full-fat coconut milk
  • 1 tbsp fish sauce
  • 2 tsp honey
  • 2 cups roughly chopped bokchoy and/or kale
  • 2 large limes, zested and juice reserved
  • 1/4 cup fresh cilantro or basil, roughly chopped
  • 1/3 cup roasted peanuts
  • 1 jar chili crisp (i.e. Lao Gan Ma Spicy Chili Crisp or similar)
  • Steamed rice, for serving (Basmati or Jasmine)



  1. Heat the sesame oil in a large Dutch oven or pot over medium heat, being careful not to burn the oil.  Add the ginger, garlic, scallions, shallots and lemongrass. Cook for seven- to eight minutes, or until they are soft and become very fragrant.
  2. Stir in the mushrooms and continue to cook for another five minutes, until they are lightly colored and soft. Add the curry paste and mix well to coat aromatics, cooking until fragrant, approximately one minute. Add the coconut milk, fish sauce, and honey; stir to combine well. Bring the mixture to a simmer, and add the salmon and greens, ensuring they are submerged in the base liquid. Cover with a lid and cook for four- to five minutes, checking the salmon regularly for doneness. It is best to shut off your heat early before the salmon is fully cooked, as the fish will continue to carry-over cook in the pot.
  3. Very gently stir in the lime zest, lime juice, cilantro and/or basil. To serve, divide the rice among bowls and spoon the curry overtop. Garnish with roasted peanuts, lime wedges, scallions, extra cilantro and a generous spoonful of chili crisp. Enjoy!