RED CURRY SALMON CHOWDER

RED CURRY SALMON CHOWDER image

Yield 4 Servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 small red onion, thinly sliced
2 cups sliced mushrooms
1 tablespoon Thai red curry paste
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 small red Fresno pepper, sliced
1 (14 ounce) can light coconut milk
1-2 cups low sodium vegetable or fish stock
2 teaspoons low-sodium fish sauce
2 teaspoons honey
1 pound skinless salmon fillet, cut into large chunks
2 small heads of (1/2 pound each) bok choy, thinly sliced crosswise
1/2 cup loosely packed basil leaves, thinly sliced crosswise
1/2 cup cilantro leaves and thin stems
2 large limes, cut into wedges

Steps:

1. Heat coconut oil in a medium-large saucepan, cook onion and mushrooms for 3-5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper;cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3-6 minutes (depending on salmon thickness), until bok choy is tender. 2. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side.