• 3/4 pound fresh northwest Coho salmon, cut into 2 pieces, or cubed

  

• 1/2 medium sweet onion, sliced
• 20 fresh green beans
• 1/4 red bell pepper, diced
• 10 mushrooms, halved
• 2 tbsp. butter
• 1 tbsp. red curry paste
• 7 oz (1/2 can) coconut milk
• 1 tsp. fresh Thai basil
• Salt and pepper to taste

Directions

• 

  Place beans in 1 1/2 c. cold water, bring to a boil, cook for 3 minutes.

• rinse beans in cold water, French cut when cool
• Saute onions and curry paste in butter until onions soften, about 5 minutes
• Add coconut milk, bring to a boil.
• Add salmon, green beans, pepper and mushrooms. Reduce heat, simmer until the salmon flakes, about 6 minutes.
• Add basil, salt, pepper to taste.

Ingredients

• 1 package extra firm organic tofu
• 1 pound zucchini and summer squash, 1/2 inch cubes
• 1 medium organic red bell pepper, diced
• 1 handful fresh peas
• 1 Tbs minced fresh ginger
• 1 1/2 Tbs soy sauce
• 400 ml (1 can) organic coconut milk
• 4 Tbs lime juice (1 lime)
• 3/4 Tbs Thai red curry paste
• 1 c fresh Thai basil
• 2 Tbs peanut oil

Directions

• Slice tofu into 1/2 x 1/2 x 1 inch prisms, cover with paper towels to dry
• Saute  tofu on high heat, brown on all sides. Alternatively, deep fry tofu at 500 deg F. Transfer to paper towel to absorb excess oil
• Saute zucchini and red pepper approx. 5 minutes.  Add peas, continue to sauté for another 5 minutes
• Add tofu, ginger, stir 30 seconds
• Add coconut milk, lime juice, soy sauce, red curry paste. Stir to dissolve the curry paste, simmer about 6 minutes until sauce thickens
• Stir in half the basil, season with salt, add more lime juice if desired
• Garnish with remaining basil and serve over brown rice