Thai Coconut Curried Norwegian Salmon

Procedure

• Cut the salmon into 1" pieces. 
• Cut the eggplant into 3/4" pieces. 
• Chop the onion. 
• Grate or finely chop ginger. 
• Cut lemon grass into 3" pieces. 
• Trim the bok choy. 
• Cut green beans into 2" pieces and blanch. 
• Heat a deep fry pan over medium-high heat. Sauté eggplant in peanut oil until lightly colored. 
• Add the curry paste, onions, ginger and lemongrass and cook for 2 minutes.
• Add the coconut milk, vegetable broth and fish sauce and simmer for 5 minutes. 
• Add the bok choy, green beans, salt and pepper and simmer for another 5 minutes. 
• Add the salmon and simmer for 3 minutes, then remove from heat. 
• Finish with lime juice and Thai basil.

Serving Suggestion:

• Serve with brown fried rice with scallions.