Spicy Thai Coconut Salmon | Family Recipes | Umami

Ingredients

• 4 salmon fillets, skin removed
• 1 red bell pepper, thinly sliced
• 1 baby bok choy, chopped
• 2 tbsp coconut oil or vegetable oil
• 1 tbsp butter
• 1 small onion, chopped finely
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 ¾ cups unsweetened full-fat coconut milk
• 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 each of ground coriander, cumin, and sweet paprika
• 1 tsp red pepper flakes
• Basil leaves, for garnish
• Jasmine rice or flatbread for serving
• Directions: