Thai Coconut Salmon Curry | Recipe Cart

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 3/4 cups/400 ml unsweetened coconut milk
• 1/2 cup/125 ml 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
• 1/2 tsp each: ground coriander, ground cumin, sweet paprika
• 1 tsp red pepper flakes
• basil leaves
• steamed Jasmin rice or bread, for serving