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Red Curry Salmon With Bok Choy and Pineapple Slaw
- 1 pound baby bok choy, thinly sliced (4 cups)
- 1/2 medium pineapple, cut into bite-size pieces
- 1 cup fresh cilantro leaves
- 4 tablespoons canola oil
- 1 tablespoon kosher salt and black pepper
- 1 teaspoon Thai red curry paste
- 1 1/4 pounds light brown sugar
Directions:View on Real Simple
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