Salmon and Asian Vegetables in Thai Coconut Curry
There’s no need for takeout when you can take in the taste of your favorite Thai place right at home, made light and fresh with lots of veggies and nutrient-packed fish.
Baby bok choy
Red bell pepper
Thai Coconut Curry Sauce
You’ll Also Need
Salt and pepper
Vegetable or other neutral-flavored oil
Large nonstick frying pan (12”)
Wash and dry produce. Keep ingredients separate.
Halve baby bok choy lengthwise. Trim stem from eggplant, halve lengthwise and slice into ¼-inch half-moon pieces. Halve bell pepper, remove seeds and stem, slice into ¼-inch strips. Pick Thai basil leaves from stems, slice leaves thinly; discard stems.
Pat salmon dry with paper towel. Season with salt and pepper. Heat 1 tablespoon oil in a large frying pan over high heat. Add salmon and cook until desired doneness, about 2 minutes per side. Remove from pan and set aside on cutting board.
Reduce heat to medium. Add bok choy, eggplant and bell pepper; cook until slightly softened, about 1 minute. Add Thai Coconut Curry Sauce and Thai basil; simmer until reduced and thickened, about 2 minutes. Taste and season with salt and pepper as desired.
Place salmon in curry mixture and simmer about 3 minutes; taste to see that flavors are well incorporated. Add salt and pepper and additional Thai basil as desired.
To serve, divide between two plates or shallow bowls.