Curry Salmon With Coconut Milk And Bok Choy | Real Balanced

Ingredients

• 1 teaspoon mustard seeds
• ⅓ small yellow onion (roughly chopped (~20 grams))
• 1- inch knob fresh ginger (~10 grams, peeled)
• 1 fresh red chili pepper (~6 grams, stem removed)
• 1 garlic clove
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon paprika
• 4 small salmon fillets (skin-on or skinless (~14 oz))
• 2 Tablespoons 30mL olive oil or avocado oil
• 1 cup 240mL canned full-fat coconut milk
• ¼ cup 60mL vegetable broth
• 1 teaspoon 5mL coconut aminos
• 1 teaspoon 6 grams fish sauce
• ⅔ cup halved cherry tomatoes (~90 grams)
• ¼ teaspoon black pepper
• ½ bunch bok choy (~125 grams, cut into wedges)
• ½ cup chopped green beans (~50 grams)
• 1 teaspoon 5mL lime juice
• 2 Tablespoons finely chopped cilantro