Gluten-Free, Dairy-Free, Serves 4
- 4 salmon fillets, skin removed
- 1 red bell pepper finely chopped
- 2 Tbsp coconut oil
- 1 baby bok choy roughly chopped
- 4 garlic cloves minced
- 1 Tbsp vegan butter
- 3 Tbsp Thai red curry paste
- 1 small yellow onion minced
- 2 Tbsp double-concentrated tomato paste
- 1 Tbsp ginger minced
- 2 cups coconut milk unsweetened
- 1/2 cup vegetable broth
- 1 Tbsp almond butter
- 2 Tbsp lemon juice
- 1 Tbsp gluten-free fish sauce
- 1/2 tsp smoked paprika, cumin, coriander
- 1 tsp red pepper flakes
- Basil leaves
- Steamed Jasmine rice per serving
Directions:
Pat the salmon fillets dry with a paper towel and season with salt, pepper, and paprika. Heat the coconut oil and butter in a large non-stick frying pan over medium heat. Add the salmon fillets and sear on each side for 3-4 minutes. Remove and set aside. In the same pan, add the onions, garlic, and ginger. Cook for 2 minutes before adding the bell pepper. Let cook an additional 3 minutes, stirring occasionally. Stir in the tomato paste and curry paste, and cook for 1 minute. Add the coriander, cumin, and pepper flakes. Pour in broth and bring to a boil. Add the bok choy, fish sauce, and almond butter. Stir to combine. Pour in the coconut milk and reduce to a simmer. Place the salmon into the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is cooked. Remove from the sauce, stir in the basil, and serve with rice.