Red Curry Salmon Chowder

Red Curry Salmon Chowder

This is our favorite salmon chowder recipe. It's a little spicy for Iris. During the Alaska winter, this REALLY hits the spot. Feel free to add even more veggies if you'd like. 


  • 1 tbsp. coconut oil
  • 1 small red onion
  • 2 cups sliced mushrooms
  • 1 tbsp. Thai red curry paste
  • 1 tbsp. grated fresh ginger
  • 4 cloves minced garlic
  • 1 small red Fresno pepper, sliced
  • 2 cups low sodium vegetable stock
  • 1 can coconut milk
  • 2 tsp. fish sauce
  • 2 tsp. honey
  • 1 lb. skinless salmon with pin bones removed, or halibut, or both cut into large chunks 
  • 2 small heads bok choy thinly sliced crosswise
  • 1/2 cup basil leaves, thinly sliced
  • 1/2 cup cilantro
  • 2 large limes, cut into wedges
  • Rice (optional)


  1. Heat oil, cook onion and mushroom 3-5 minutes. Stir in curry paste, ginger, garlic, and Fresno pepper, cook for 1 minute stirring constantly
  2. Stir in coconut milk, stock, fish sauce, and honey. Bring to a boil and add salmon and boy choy. Reduce heat to low and simmer covered 3-6 minutes until boy choy is tender.
  3. Add rice on the bottom on 4 bowls (if desired) and divide chowder. Sprinkle with basil and cilantro and serve with lime wedges on the side.

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