Step 1

Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.

Step 2

Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

Step 3

In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.

Step 4

Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.

Step 5

Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.

Step 6

Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!