Lemongrass salmon curry with bok choy and cauliflower “rice”

Name: Lemongrass salmon curry with bok choy and cauliflower “rice”
Total time: 20 min
Ingredients: 1 yellow onion; Two 6-ounce wild Alaskan salmon fillets; 1 lime; 1 red bell pepper; 1 or 2 heads baby bok choy; Sunbasket lemongrass curry paste (lemongrass - fresh ginger - fish sauce - fresh garlic - turmeric - coriander - cumin - cloves - olive oil - salt); 1 cup coconut milk; ¾ pound cauliflower “rice”; Fried shallots (optional – contain soy); ¼ cup roasted cashews; Fresh basil

sunbasket.com

This fragrant, paleo-friendly salmon curry is ready in just 20 minutes.

View full recipe on sunbasket.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Skillet
Stove
Measuring cup
Paper towel
Plate
Serving bowl

Ingredients

1 yellow onion
Two 6-ounce wild Alaskan salmon fillets
1 lime
1 red bell pepper
1 or 2 heads baby bok choy
Sunbasket lemongrass curry paste (lemongrass - fresh ginger - fish sauce - fresh garlic - turmeric - coriander - cumin - cloves - olive oil - salt)
1 cup coconut milk
¾ pound cauliflower “rice”
Fried shallots (optional – contain soy)
¼ cup roasted cashews
Fresh basil