Salmon and Asian Vegetables in Thai Coconut Curry

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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.

Calabash Ingredients

  • Baby bok choy

  • Eggplant

  • Red bell pepper

  • Thai basil

  • Salmon

  • Thai Coconut Curry Sauce

You’ll Also Need

  • Salt and pepper

  • Vegetable or other neutral-flavored oil

Supplies

  • Large nonstick frying pan (12”)

Instructions

  1. Wash and dry produce. Keep ingredients separate.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. To serve, divide between two plates or shallow bowls.