Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Nutrition

Calories 561, Carbs 52 grams, Fat 37 grams, Protein 47 grams

Ingredients

• 2 tablespoons avocado, coconut or other neutral flavored oil oil
• 2 tablespoons Thai green curry paste
• 1 shallot, thinly sliced
• 1 – 15 ounce can unsweetened coconut milk
• 3 cups low-sodium vegetable broth
• zest and juice of 1 lime
• 2 tablespoons fish sauce or tamari
• 1 tablespoon coconut sugar
• 4 baby bok choy, sliced in half lengthwise
• 4 – 6 ounce salmon fillets (may sub halibut or cod), skin off and pin boned (if needed)
• fresh cilantro, stems and leaves roughly chopped, for serving
• scallions, thinly sliced, for serving
• Thai red chili, sliced into thin rings, for serving
• 2 cups cooked quinoa (or brown rice), for serving

Directions

1. Heat the oil in a medium saucepan over medium heat until it shimmers; add the curry paste and shallot and cook, stirring constantly, until shallots begin to soften, about 2 minutes.
2. Pour in the coconut milk, broth, lime juice, lime zest, fish sauce, and coconut sugar and stir to combine. Bring to a boil, reduce the heat to low and simmer for about 5 minutes to allow the flavors to combine.
3. Add the bok choy and simmer until tender, about 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls, along with ½ cup cooked quinoa per bowl.
4. Add the fish to the broth, stir, and cook until firm and just starting to flake, about 3 to 8 minutes depending on the thickness of the filet. Remove the fish and place in the bowls.
5. Ladle the broth over the fish and top with cilantro, scallions, and chiles.