• Before starting, wash and dry all produce. 
• Using a fork, pierce the skin of each sweet potato four times, all over. 
• Place on a microwavable plate. Cook for 4-6 min, carefully turning half way through, until tender all the way though. 
• Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
• Halve snow peas.

• Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. Season with salt, pepper and half the Indian Spice Mix.
• Heat a large pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste and remaining Indian Spice Mix. Cook for 30 sec, until fragrant. 
• Add coconut milk and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. 

• Add fish to coconut broth. 
• Cover and cook for 4-5 min.
• Add bok choy and snow peas. 
• Uncover and cook for 2-3 min, until fish is cooked through and opaque.**

• Halve lime.
• When sweet potatoes are tender, cut in half, then scoop out flesh with a spoon. Cut into 1/2-inch pieces.
• Divide sweet potatoes between bowls. Season with salt and pepper. 

• Divide curry, veggies and fish over sweet potatoes. 
• Squeeze a lime half over top. 
• Sprinkle with half the crispy shallots (use all for 4 servings.)

If you've opted for salmon, pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. Season and cook with same way the recipe instructs you to seaon and cook the tilapia.