Thai coconut salmon curry

pat the  salmon fillets dry

season with salt,  pepper and  sweet paprika

cut the bell pepper in half, remove veins and seeds

slice into long strips

cut into small pieces

roughly chop the  bok choy

mince the garlic

finely chop the onion

heat oil and butter  over medium high

add salmon fillets

sear 3 minutes  per side

remove from skillet

add garlic,  onion and ginger cook for 2 minutes

add bell pepper, cook for 3 minutes

add tomato paste

add Thai curry paste

add coriander,  cumin,  red pepper flakes,  salt and pepper

pour in broth

add bok choy

stir in peanut butter

add fish sauce

pour in coconut milk, bring to a boil

add salmon, simmer for  3-5 minutes

sprinkle with  lemon juice

add basil leaves

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