we have food at home.

~ingredients:

• 2 salmon filets 
• 1 can coconut milk 
• 1 green bell pepper 
• ¼ cup thai basil leaves
• 2 tbsp ginger (minced)
• 2 tbsp thai red curry paste
• 1 tbsp fish sauce 
• 1/2 cup chicken stock 
• 1 lime
• 1 tbsp neutral cooking oil

~instructions: 

1. Pat dry the salmon filets, and season with salt on both sides. Set aside. 
2. Prep: Cut the bell pepper into 1 inch squares, and mince the ginger. Cut half a lime, and slice the other half into thin rounds. Set aside. 
3. Heat up a pan on medium heat. Once hot, add 1 tbsp of cooking oil. 
4. Sear the salmon, skin-side down for 1-2 minutes. Remove and set aside. 
5. In the same pan, add a little more oil.
6. Add in the minced ginger, followed by the red curry paste. 
7. Toast the ginger and curry paste for 30 seconds. 
8. Turn down the fire to  a low heat, and pour in about ½ a cup of coconut milk.
9. Using your spatula, dissolve the curry paste in the coconut milk by stirring constantly. 
10. Once dissolved, add in another 1/2  cup of coconut milk, ½ cup chicken stock, a splash of fish sauce, and a squeeze of lime juice. 
11. Stir the curry and simmer over low heat for another 5 minutes. Taste and adjust seasoning as needed. 
12. Add in the thai basil leaves, the green bell peppers. 
13. Place the salmon filets skin-side up into the curry and layer in a few lime slices in the curry. 
14. Continue to simmer and cook the salmon to your preferred level of done-ness. 
15. Once cooked, turn off the heat, and serve over rice. Enjoy!