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Thai Coconut Green Curry Salmon
Ingredients
  • 2 6-8oz. Portions of Salmon
  • 4 tbsp. of avocado oil
  • Kosher salt
  • Black pepper
  • 1 medium sized zucchini, cut in half lengthwise then sliced
  • 5 Baby Bella Mushrooms, stem removed and sliced (about 2 cups)
  • 1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
  • 1 head of baby bok choy, cut into fourths
  • 1 inch piece of Ginger, peeled and grated
  • 2-3 thai chiles sliced thinly (you can sub 1 tsp finely diced serrano)
  • 2 cloves of garlic, thinly sliced
  • 2 tbsp. Green Curry Paste (I like Mae Ploy Brand)
  • 1 tbsp. Red Boat Fish Sauce
  • 13.5 oz. can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk
  • 2 Tbsp. Fresh Squeezed Lime Juice
  • 1/4 cup freshly chopped thai basil (or regular basil)
  • 3 green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion
Steps
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