Clare wanted something spicy for supper! I was in Whole Foods picked up some lemongrass, Kaffir Lime leaves and Galangal, not really knowing what to do with them.  Got home and browsed Epicurious.  Came up with a recipe for Roast Salmon with Thai Red Curry.

First we made the red curry paste:

http://www.epicurious.com/recipes/food/views/THAI-RED-CURRY-PASTE-109465

it was good, but a little time consuming and I think in the future I would just use store bought.

The roast Salmon recipe is at:

http://www.epicurious.com/recipes/food/views/ROAST-SALMON-WITH-THAI-RED-CURRY-AND-BOK-CHOY-101402

this was delicious.  Very very simple.  Would work great for a crowd of people.

Shopping list/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