1: Pat the salmon fillets dry with a paper towel and season all over with salt, pepper, and sweet paprika.
2: Heat coconut oil and butter in a large non-stick frying pan over medium-high heat.
3: Add the salmon fillets and sear for about 3-4 minutes on each side. Remove from the pan and set aside.
4: In the same pan, add onion, garlic, and ginger. Cook for 2 minutes over low heat until fragrant.
5: Add bell pepper and cook for 3 minutes, stirring occasionally.
6: Stir in tomato paste and curry paste, cook for 1 minute.
7: Add coriander, cumin, and red pepper flakes. Season with salt and pepper.
8: Pour in the broth and bring to a boil.
9: Add bok choy, fish sauce, and peanut butter. Stir to combine.
10: Pour in the coconut milk and bring to a simmer.
11: Nestle the 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.
12: Remove from heat, stir in basil leaves, and serve with rice or crusty bread. Top with extra red pepper flakes.
