Thai Green Curry Poached Salmon

by Katie of:
2 T. olive oil
4 shallots, diced (or red onion)
2 T. Thai Green or Red Curry Paste (like Mae Ploy)
1 can Lite Coconut Milk
1/4 c. brown sugar
2 T. fish sauce
1/2 red pepper, chopped
1 c. chopped sugar snap peas
2 c. thinly sliced bok choy or cabbage
4 (2 oz) pieces of salmon
1 lime
1/2 c. chopped cilantro
3 c. cooked white or brown rice (cooked according to package directions)
In large pot, heat olive oil over medium heat.  Add shallots and stir and cook until transluscent, about 3-4 minutes.  Add curry paste and stir.  Add coconut milk, sugar and fish sauce. Stir to mix and bring to a low simmer.  Add veggies. Mix.  Nestle salmon pieces into liquid and cover pot.  Simmer 7 minutes. Just before serving, squeeze in lime juice.  Serve over rice and sprinkle with chopped cilantro.