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.
Enjoy!
