4green onionslight and darker green parts sliced thinly
1sweet pepper -- yelloworange, or red, sliced into ⅛ inch slices
4medium-large carrotssliced into ⅛ inch coins
2cupsbroccoli floretscut into about 1 ½ inch florets
Curry Sauce & Salmon:
1tablespoonpanang curry paste
1 14oz.can coconut milk
1 ½tablespoonagave syrup
1tablespoonfish sauce
1tablespoonlime juice
1lbde-skinned salmon filetscut into ¾ inch cubes
Rice
3cupshot jasmine or other long grain rice
Instructions
Preheat a large non-stick skillet or wok over medium high heat. Add coconut oil and let heat up until it sputters when flicked with water.
Add green onions-broccoli florets and saute for 3-4 minutes, stirring frequently, or until broccoli starts to turn bright green.
Add in curry paste and saute in for 1-2 minutes -- stirring constantly-- or until paste is broken up and evenly distributed among the veggies.
Add in coconut milk, agave syrup, fish sauce, and lime juice and give the mixture a few good stirs until the paste seems to be distributed throughout the milk. Gently layer in the salmon among the veggies, getting the salmon to rest in the coconut milk as much as possible. Cover the pot, bring milk to a simmer and then cook for 5-6 minutes, stirring gently only 1 or 2x or until salmon flakes easily with a fork.