Thai Coconut Salmon Curry

food52.com

Victoria Whitesell

4 salmon fillets, skin removed

1 red bell pepper, finely chopped

1 baby bok choy, roughly chopped

2 tablespoons coconut oi

1 small onion, finely chopped

4 garlic cloves, minced

1 tablespoon grated ginger

400 milliliters (1 ¾ cups) unsweetened coconut milk

125 milliliters (½ cup) vegetable broth

3 tablespoons thai red curry

2 tablespoons tomato paste

1 tablespoon peanut butter

2 tablespoons lime juice

1 tablespoon fish sauce

salt black pepper

½ teaspoon each: ground coriander, ground cumin, sweet paprika

1 teaspoon red pepper flakes

basil leaves

steamed Jasmin rice or bread, for serving

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