Step 1

To a large pan over medium heat, add mustard seeds and cook until they start to pop just slightly, about 1-2 minutes. Remove pan from heat and allow mustard seeds to cool. Then, add them to a mortar and pestle or single-serve blender attachment, add in all remaining curry paste ingredients, and grind them up until well-combined. Set aside.

Step 2

If using skin-on salmon fillets, using a sharp knife, remove the skin (if using skinless fillets, skip this step). Then, cut the salmon into 1-inch x 1-inch cubes. Set aside.

Step 3

Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and cook the prepared curry paste for 1-2 minutes, stirring occasionally. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover pan with a lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.

Step 4

To the pan, add in cubed salmon and cook for an additional 5-6 minutes. Add in bok choy and green beans and cook until slightly wilted and softened, about 1-2 minutes. Pour in lime juice. Taste mixture and adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.