Thai coconut salmon curry

pat the salmon fillets dry

season with salt, pepper  & 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

chop the onion

heat the skillet, add coconut oil and butter

add salmon fillets

sear on both sides

remove from skillet

add garlic, onion and ginger cook for 2min

add bell pepper, cook 3min

add tomato paste

add curry paste


pour the broth

add bok choy

stir in peanut butter

add fish sauce

pour coconut milk, bring to a boil

add salmon, simmer for 3-5min

sprinkle with lemon juice

add basil, serve

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