red curry salmon bowls

this dish is bursting with flavor. its been a little stormy here lately which has been making me crave some warm soup. this dish was perfect!
instead of going to all the work of using lemongrass (which makes curry taste amazing, but is a pain in the butt for me) i used a few drops of organic lemongrass essential oil + a little lime oil for an extra flavor punch. it's amazing and made it taste so unique and yummy. i love using oils in recipes to up the flavor + nutritional content! email me to learn more about using oils and what kinds are the best for what!

curry:
1 T coconut oil
3 T red curry paste
3 shallots, chopped
2 t fish sauce
4 drops stevia
4 drops lime essential oil
4 drops lemongrass essential oil
1 T fresh ginger, minced
1 T tomato paste
1 t paprika
1/2 t coriander
1 t cumin
1/4 t garlic powder
1 can full fat coconut milk
1 T coconut aminos
juice of 4 limes
4 wild caught salmon fillets, cut into chunks
1 c chopped broccolini

optional toppings: fresh lime, cilantro, basil, kelp noodles.

-heat coconut oil in a large pan and add curry paste & shallots. cook until softened. add all ingredients from the fish sauce, to coconut milk and bring to a boil. reduce to a simmer and add in coconut aminos and lime juice.
-add salmon and broccolini to pan and simmer for 5 minutes or until salmon flakes easily and is cooked through. divide between four bowls and add desired toppings. enjoy! (ps served mine with some grain-free garlic flatbread + ghee and it was to die for)