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16Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. salmon (Portions of)
- 1 zucchini (cut in half lengthwise then sliced)
- 3 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 baby bok choy (cut into fourths)
- 1 inch ginger (piece of, peeled and grated)
- 4 Tbsp. olive oil (or grapeseed)
- 13.5 oz. coconut milk (can of Chaokoh, or Thai Kitchen Coconut Milk)
- 2 Tbsp. Thai Kitchen Green Curry Paste
- 1 Tbsp. fish sauce (Red Boat)
- 2 Tbsp. lime juice (Fresh Squeezed)
- 1/4 cup thai basil (freshly chopped, 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, to taste)
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Reviews(2)
Petersons 2 years ago
Very delicious. I used cayenne peppers, was a tad too spicy, but still good flavor