Have I mentioned that Taylor is a curry addict? Needless to say he was really excited when I found this recipe, as I don't really like or ever want to cook curry. It's usually too coconut-y and/or spicy for me, but this was pretty darn good! Not to mention easy. Salmon with Thai Red Curry and Bok Choy Makes 4 servings (or 2 if one of them is Taylor). Recipe from Epicurious. Ingredients 8 whole baby bok choy 2 teaspoons plus 2 tablespoons vegetable oil 1/2 teaspoon Thai red curry paste* 1 13 1/2- to 14-ounce can unsweetened coconut milk* 1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel 1 tablespoon brown sugar 2 1/2 tablespoons fresh lime juice 2 tablespoons fish sauce (nam pla*) 4 6-ounce salmon fillets *Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide. **Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets

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