Thai Red Curry Salmon Bowl With Kelp Noodles

If you're a curry lover, you'll go wild for this rich, spicy dish.
Kelp noodles stand in for rice, which means you get all the flavor without heavy carbs.  

Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes

1 tablespoon coconut oil
3 tablespoons red curry paste 
3 large shallots, thinly sliced 
2 teaspoons fish sauce 
4 tablespoons coconut sugar 
4 kaffir lime leaves, thinly sliced 
2 stalks lemongrass, minced, with outer leaves removed and discarded 
1-inch knob ginger, minced 
1 tablespoon tomato paste 
1 teaspoon paprika 
1/2 teaspoon coriander 
1/2 teaspoon ground cumin 

1/4 teaspoon garlic powder 

1 can coconut milk 
2 teaspoon coconut aminos 
Juice of 4 limes 
20 ounces salmon, skinned and deboned, cut into 1 inch cubes 
6 ounces broccolini 
1 package kelp noodles, rinsed and drained 
Thai basil leaves, chopped cilantro, and sliced limes for garish

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