Roast Salmon with Thai Red Curry and Bok Choy
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Ingredients
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8 whole
baby bok choy
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2 tsps
vegetable oil
(tablespoons)
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12 tsp
curry paste
(thai red)
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13 34 ozs
unsweetened coconut milk
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14 cup
lemongrass
(finely chopped fresh, 1 tablespoon grated, peel)
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1 tbsp
brown sugar
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2 12 tbsps
fresh lime juice
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2 tbsps
nam pla
(fish sauce)
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24 ozs
salmon fillets
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curry paste
(thai red, and fish sauce nam pla are both available at asian markets and in the asian foods section of some supermarkets nationwide)
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unsweetened coconut milk
(canned, indian markets southeast asian markets latin american markets and many supermarkets)
Preparation
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