Spicy Salmon Coconut Curry Bowl
This Spicy Salmon Coconut Curry Bowl is a vibrant meal you can make at home with simple ingredients and bold Thai-inspired flavor. Flaky oven-baked salmon meets a luxuriously creamy coconut red curry, roasted Japanese sweet potatoes, and tender baby bok choy, all served over nutty rice and finished with fresh herbs, lime, and heat.
It’s gluten-free, dairy-free, and packed with omega-3s, making it as nourishing as it is crave-worthy.
Set oven to 345°F. Slice sweet potatoes and lightly toss with algae oil, salt, and pepper. Roast, flipping halfway through, for 35–40 minutes.
Dice shallots and cook with garlic oil until soft over medium heat. Add 2 tbsp red curry paste and let it simmer, then add 1 can of coconut cream. Add baby bok choy, the juice of one lime, and a pinch of salt and pepper. Simmer until bok choy is soft, about 20 minutes.
Remove potatoes and set aside. Turn oven up to 400°F. Place salmon on an oiled pan or parchment paper and top with garlic oil (or regular oil), grainy Dijon mustard, and pepper. Bake for 13–20 minutes, depending on size (mine took 15 minutes).
Serve everything over forbidden rice or rice of your choice. Garnish with chopped cilantro, avocado, a squeeze of lime, and thin slices of Fresno pepper.
