Wash and slice bell peppers into thin strips and mince 1 tablespoon of fresh ginger
Heat a large skillet over medium heat with 1 tbsp avocado oil for a few minutes
Add the vegetables and sauté until tender, about 5-8 minutes
Remove vegetables and add remaining tablespoon of avocado oil, heat for 1 minute
Pat salmon fillets dry with a paper towel and sprinkle with a small amount of salt and pepper
Sear both salmon fillets on each side for about 2 minutes, set aside
Add minced ginger and sauté for 1 minute, then add 1 can of coconut milk, stirring to break up the chunks
Add 2 tablespoons green curry paste, stirring to combine
While sauce is simmering, nestle the salmon and vegetables back in the sauce
Continue to simmer for 5 minutes, until salmon is cooked through. Serve over rice or eat as is!