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
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Ladle the broth over the fish and top with cilantro, scallions, and chile.
