Thai Red Curry Salmon with Glass Noodles
Creamy Thai Red Curry Salmon with Vermicelli
Ingredients:
2 salmon fillets (6 oz each)
6 oz glass noodles
1 tablespoon olive oil
1 tablespoon red curry paste
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 red bell pepper, thinly sliced
1 cup baby spinach
1/2 cup fresh basil leaves
Juice of 1 lime
Salt and pepper to taste
Lime wedges and fresh cilantro for garnish
Directions:
Cook glass noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season salmon fillets with salt and pepper and sear for 3-4 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, add red curry paste and sauté for 1 minute until fragrant.
Stir in coconut milk, fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer.
Add red bell pepper and cook for 2-3 minutes until slightly tender.
Stir in baby spinach and cook until wilted.
Add the cooked glass noodles to the skillet, tossing to coat them evenly in the sauce.
Place the salmon fillets back in the skillet, spooning sauce over the top.
Garnish with fresh basil, lime juice, cilantro, and serve with lime wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 2 servings