Coconut Curry Salmon with Rice Noodles
Creamy Coconut Curry Salmon on a Bed of Rice Noodles
Ingredients:
4 salmon fillets
200g rice noodles
1 tablespoon coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon red curry paste
1 can (400ml) coconut milk
1 cup vegetable broth
2 cups spinach, chopped
1 red bell pepper, thinly sliced
1 carrot, julienned
1 tablespoon soy sauce
1 teaspoon lime juice
Fresh cilantro and green onions for garnish
Salt and pepper to taste
Directions:
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
Stir in the red curry paste and cook for 1 minute to release its aroma.
Add the coconut milk and vegetable broth, stirring until combined. Let it simmer for 5 minutes.
Add the bell pepper, carrot, and spinach, cooking for another 3 minutes until the vegetables are tender.
Season the salmon fillets with salt and pepper. Gently place them into the curry sauce, ensuring they are partially submerged. Cover and simmer for 8-10 minutes, or until the salmon is cooked through.
Add soy sauce and lime juice to the curry. Adjust seasoning if needed.
Serve the salmon and curry over the rice noodles, garnished with fresh cilantro and green onions.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings