This is the last recipe in our Thai red curry paste series of recipes, and I’m proud to say that we finished the jar of curry paste last night!

I found this recipe for Red Curry Salmon in this month’s issue of Women’s Health and it fit the bill perfectly for our red curry experiment and the fact that I had bought bok choy at the Farmers Market last week. Fish recipes are perhaps the hardest recipes in which to control costs because seafood is just generally expensive, even if it is on sale. However, I think the health benefits of eating fish far outweigh its cost, especially if you cook smart and supplement the rest of your week’s menu with some cheaper meals to off set the fish’s higher cost.

This Red Curry Salmon recipe feeds 2 people and costs $4.21 per serving.

I bought this great head of bok choy at the Farmers Market for only $2. Lots of recipes call for baby bok choy, but these are generally more expensive than the larger heads of bok choy and I don’t think the extra cost is worth it in terms of taste or texture. To get a really cheap deal on bok choy, head to your local Asian grocery store where they are on sale for significantly cheaper than your neighborhood grocery store.

The original recipe calls for red snapper, but when I went to Albertsons to buy some that was on sale, the red snapper looked anemic and mushy. I headed to Fresh & Easy instead and picked up two nice fillets of wild Alaskan sockeye salmon, which looked much more appetizing and were only $3.74!

The final result was tasty and filling, even though I would definitely use regular coconut milk next time instead of light to make the sauce a bit thicker.