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Thai Coconut Green Curry Salmon

Alex, The Defined Dish
  • 35 minutes
  • Serves

INGREDIENTS

2

6-8oz. Portions of Salmon

1

zucchini, cut in half lengthwise then sliced

2

thai chiles (or serrano peppers) sliced thinly

2 cloves

garlic, thinly 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

4 tbsp

grapeseed or olive oil

13 1/2 oz

can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk

2 tbsp

Thai Kitchen Green Curry Paste

1 tbsp

Red Boat Fish Sauce

2 tbsp

Fresh Squeezed Lime Juice

1/4 cup

freshly chopped thai basil (or regular basil)

2

whole green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion.

Montreal Steak Seasoning (or Salt and Pepper),