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Ingredients
US|METRIC
4 SERVINGS
- 8 whole baby bok choy
- 2 tsp. vegetable oil
- 1/2 tsp. Thai red curry paste
- 14 oz. unsweetened coconut milk
- 1/4 cup lemongrass (finely chopped fresh, or 1 tablespoon grated lemon peel)
- 1 Tbsp. brown sugar
- 2 1/2 Tbsp. fresh lime juice
- 2 Tbsp. fish sauce (nam pla*)
- 24 oz. salmon fillets
- Thai red curry paste
- fish sauce
- unsweetened coconut milk (**Canned, is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.)
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