Salmon in Thai-Style Green Coconut Curry

1 tablespoon coconut oil

¼ cup green curry paste

¼ cup GloryBeeⓇ Creamed Coconut

1 cup vegetable broth

1 tablespoon fish sauce or ½ teaspoon fine sea salt

1 tablespoon packed brown sugar

1 red bell pepper, seeded and thinly sliced

1 medium zucchini, halved lengthwise and cut into ¼” thick half moons

1 pound salmon, cut into 4 equal pieces

2 tablespoons fresh lime juice

Chopped cilantro

Thai basil leaves

Cooked jasmine rice, for serving

1. In a large skillet, melt coconut oil over medium heat. Add curry paste and cook, stirring, until fragrant and starting to brown, about 4 minutes. Stir in creamed coconut, broth, fish sauce or salt, and brown sugar. Stir to dissolve sugar.

2. Add pepper and zucchini, bring liquid to a simmer, and cook 5 minutes. Nestle salmon pieces into the skillet and cook, basting salmon with cooking liquid, until cooked through, about 8 minutes.

3. Transfer salmon to a serving dish. Add lime juice to skillet and stir in. Taste and add more lime juice and/or salt or fish sauce to taste. Pour sauce over salmon.

4. Garnish with cilantro and basil, and serve over rice.