Thai Coconut Green Curry Salmon

thedefineddish.com

Chelsea FH

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)

½ red bell pepper, core and seeds removed and cut into ½ inch cubes

1 head of baby bok choy, cut into fourths

1 inch piece of Ginger, peeled and grated

2 to 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

¼ 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

Directions at thedefineddish.com

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