Thai Coconut Salmon Curry

Ingredients:

4 salmon fillets skin removed

1 red bell pepper finely chopped

1 baby bok choy roughly chopped

2 tbsp coconut oil or vegetable oil

1 tbsp unsalted butter

1 small onion finely chopped

4 garlic cloves minced

1 tbsp grated ginger

1 ¾ cups unsweetened coconut milk full fat

½ cup vegetable broth

3 tbsp Thai red curry paste

2 tbsp tomato paste

1 tbsp peanut butter

2 tbsp lemon juice

1 tbsp fish sauce

salt

black pepper

½ tsp ground coriander

½ tsp ground cumin

½ tsp sweet paprika

1 tsp red pepper flakes

basil leaves

steamed Jasmine rice or flatbread for serving

Instructions:

Step 1:

Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.

Step 2:

Heat coconut oil and butter 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.

Step 3:

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.

Step 4:

Add bok choy, fish sauce and peanut butter.

Stir to combine.

Pour coconut milk and bring to a simmer.

Step 5:

Nestle salmon in the sauce.

Sprinkle with lemon 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.

Step 6:

Stir in the basil leaves and serve with rice or some crusty bread.

Top with extra red pepper flakes.

Enjoy!