This makes a lot of sauce so you have plenty to pour over rice the next day.
4 salmon fillets, skin removed
1 red bell pepper, finely chopped
1 baby bok choy, roughly chopped
2 tablespoons coconut oi
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated ginger
1 3/4 cups unsweetened coconut milk
1/2 cup vegetable/fish/chicken broth
3 tablespoons thai red curry
2 tablespoons tomato paste
1 tablespoon peanut butter
2 tablespoons lime juice
1 tablespoon fish sauce
salt + black pepper
1/2 teaspoon each: ground coriander, ground cumin, sweet paprika
1 teaspoon red pepper flakes
steamed Jasmin rice or bread, for serving
(You can also add whatever fish or vegetables you like. Mushrooms, carrots, shrimp, whatever.)
Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
Heat coconut oil in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear,
about 3-4 minutes on each side. Remove from the pan and set aside.
In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper,
cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander,
cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil. Add bok choy, fish sauce
and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
Nestle salmon in the sauce. Sprinkle with lime juice and simmer for 3-5 more minutes or until the salmon is just
cooked through and the sauce is slightly thickened. Remove from heat.
Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!