Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 3/4 lb

Canned/Bottled Goods

  • Canned Coconut Milk 1 cup

  • Fish Sauce 1/2 Tbsp

Produce

  • Baby Bok Choy 3

  • Fresh Cilantro Leaf 1/4 bunch

  • Lime 1/2

Pantry

  • Olive Oil 8 tsp

  • Iodized Salt 3/4 tsp

  • Black Pepper 1 pinch

Dry Goods

  • Red Curry Paste 1 1/2 Tbsp

Baking Products

  • Granulated Sugar 1 Tbsp

Preparation

  1. Season & Cook

    Drizzle salmon & bok choy with olive oil. Season. Cook for 13 minutes at 425°F.

    • 3/4 lb Wild Atlantic Salmon
    • 3 , halved Baby Bok Choy
    • 2 tsp Olive Oil
    • 1/2 tsp Iodized Salt
    • 1 pinch Black Pepper

  2. Make Curry Sauce

    Heat olive oil over medium-high; stir in curry paste and simmer for 4 minutes. Add in coconut milk; cook for 4 minutes. Add remaining ingredients to curry and coconut milk mixture. Simmer for 2 minutes. Remove from heat. Remove cilantro.

    • 1 1/2 Tbsp Red Curry Paste
    • 2 Tbsp Olive Oil
    • 1 cup Canned Coconut Milk
    • 1/2 Tbsp Fish Sauce
    • 1 Tbsp Granulated Sugar
    • 1/4 tsp Iodized Salt
    • 1/2 , juiced Lime
    • 1/4 bunch Fresh Cilantro Leaf

  3. Serve

    Pair salmon and bok choy with Thai Red Curry sauce. Enjoy!

Suggested Meals

Aloha Sunrise

Smoothie

Pasta

Salad

Gluten Free

Banana Pancakes

Chicken Noodle

Soup

Spaghetti

Pomodoro

Nutrition

  Amount per
serving		 Daily value percentage
Calories 370 kcal  
Total Fat 27 g 34%
Total Saturated Fat 14 g 68%
Unsaturated Fat 13 g  
Low Cholesterol 45 mg 16%
Sodium 710 mg 30%
Total Carbohydrate 11 g 4%
Fiber Total Dietary 4 g 16%
Sugars Total 4 g  
Good Source: Protein 20 g 41%
Excellent Source: Vitamin C 39 mg 45%
Calcium Ca 140 mg 10%
Good Source: Iron 4.5 mg 25%
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By Innit Culinary Team