Combine coconut milk, lime leaves (or zest) and curry powder in a medium saucepan. Bring to a simmer.

Slice salmon / protein into bite sized chunks. When the sauce is simmering, add the salmon and simmer gently for 5-10 minutes or until salmon is cooked through.

Remove from the heat. Stir in the nut butter and a generous pinch of salt. Taste and add more salt if needed (and more nut butter if you like it richer).

Break bok choy into individual leaves and divide it (or the baby spinach) between two bowls. Top with the curry.