*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 and many supermarkets.

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large
skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture
is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
Preheat oven to 400 degrees F. Heat 1 tablespoon oil in heavy large oven-
proof skillet over high heat. Sprinkle salmon with salt and pepper; add to
skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake
salmon until opaque in center, about 6 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick
skillet over medium-high heat. Add bok choy and sauté until beginning
to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4
plates. Arrange 1 salmon fillet and 2 pieces of bok choy atop curry
sauce on each plate and serve.

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