Curry Salmon

With Coconut Milk And Bok Choy

Ingredients

Mustard Seeds Yellow Onion Ginger Red Chili Garlic Clove Curry Powder Ground Coriander Ground Turmeric Salt Paprika Salmon Olive Oil Canned Coconut Milk Vegetable Broth Coconut Aminos Fish Sauce Cherry Tomatoes Black Pepper Bok Choy Green Beans Lime Juice Cilantro

Heat the mustard seeds in a pan on the stovetop until they start to pop just slightly.

Grind up all of the remaining curry paste ingredients in a mortar and pestle or a single-serve blender attachment.

If using skin-on salmon fillets, remove the skin using a sharp knife.

Cut the salmon into 1-inch cubes then set those aside.

Cook the prepared curry paste for 1-2 minutes, stirring occasionally.

Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover and cook until the sauce starts to reduce.

Add in the cubed salmon and cook for an additional 5-6 minutes.

Add in the bok choy and green beans to cook until slightly wilted and softened before pouring in the lime juice. Adjust seasoning to taste.

Serve in bowls and garnish with chopped cilantro.

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