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 and black pepper to taste
½ tsp ground coriander
½ tsp ground cumin
½ tsp sweet paprika
1 tsp red pepper flakes
Basil leaves, for garnish
Steamed Jasmine rice or flatbread, for serving
Directions:
Prepare Salmon: Pat salmon dry with a paper towel. Season with salt, pepper, and paprika.
Sear Salmon: Heat coconut oil and butter in a large pan over medium-high heat. Sear salmon on each side for 3-4 minutes.
Remove and set aside.
Sauté Aromatics: In the same pan, sauté onion, garlic, and ginger for 2 minutes on low heat until fragrant. Add bell pepper
and sauté for another 3 minutes.
Add Pastes and Spices: Stir in tomato paste and curry paste; cook for 1 minute. Add coriander, cumin, and red pepper flakes.
Season with salt and pepper.
Add Liquids: Pour in broth and bring to a boil. Add bok choy, fish sauce, and peanut butter. Stir, then add coconut milk and
bring to a simmer.
Cook Salmon: Return salmon to the pan, sprinkle with lemon juice. Simmer for 3-5 minutes until salmon is cooked and sauce
thickens.
Garnish and Serve: Remove from heat. Stir in basil leaves. Serve over rice or with bread, topped with extra red pepper flakes.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes