Crispy Salmon Red Curry

Ingredients

• 2 tbsp olive oil
• 4 salmon fillets, skin on, about 200g each
• 1 onion, finely chopped
• 100g Shemin’s Thai Red Curry Paste (can also use Thai Green)
• 1 red pepper, finely chopped
• 2 bunches baby bok choy, roughly chopped
• 2 tsp fish sauce
• 1 tbsp peanut butter
• 1 lime, juiced
• 400ml can coconut milk
• cooked jasmine rice, to serve
• basil leaves, to serve (or coriander)