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Salmon with Chili and Bok Choy

  • 4 salmon fillets
  • 1 Tbsp coconut oil
  • 2 shallots, minced
  • 3 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp paprika, 1 tsp cumin, ½ tsp ground coriander
  • 3 Tbsp Thai red curry paste
  • 1 Tbsp tomato paste
  • 1 head bok choy
  • 1 red bell pepper, sliced int
  • 400 ml tin coconut milk
  • Salt to taste
  • Thai Basil/regular basil (optional)
  • Lime juice to garnish

Heat coconut oil in large pan. Season salmon with salt and pepper and paprika and fry on medium heat (skin side UP) for 4 minutes-don’t move around. Flip and fry 3 minutes more and set aside. In same pan, fry shallots for a few minutes. Add garlic, ginger and spices and stir. Add red thai curry paste, tomato paste and bell peppers and fry a few minutes more.

Add bok choy and fry until soft. Mix in coconut milk and simmer about 5 minutes and then add salt before adding salmon back to pan. Garnish with basil and lime juice. Serve with rice.



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