Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Coconut Salmon Curry
Ingredients
- 2 tablespoons extra-virgin coconut oil or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 piece fresh ginger (1 inch), peeled and thinly sliced
- Coarse salt
- 2 tablespoons Thai green curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
- 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
- Lime wedges, for serving
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