Coconut Curry Salmon with Rice Noodles
A delightful fusion of textures and flavors featuring succulent salmon in a rich coconut curry sauce, complemented by tender rice noodles.
Servings: 4 servings
Calories: 425kcal
Ingredients
For the Curry
- 4 pieces salmon fillets Glistening with freshness
- 1 tablespoon coconut oil With its deep, tropical aroma
- 1 none onion, finely chopped Adding sweetness
- 2 cloves garlic, minced Providing a fragrant kick
- 1 tablespoon fresh ginger, minced Bringing warmth
- 1 tablespoon red curry paste A burst of bold flavor
- 1 can (400ml) coconut milk Creamy and luscious
- 1 cup vegetable broth For added depth
- 1 none red bell pepper, thinly sliced Infusing color and crunch
- 1 none carrot, julienned Providing a sweet crunch
- 2 cups fresh spinach, chopped For a nutrient boost
- 1 tablespoon soy sauce For umami richness
- 1 teaspoon lime juice Brightening the flavors
- to taste none Salt and black pepper
For Serving
- 200 grams rice noodles The perfect base
- none none Fresh cilantro, chopped For garnish
- none none Green onions, sliced For garnish, providing a pop of color
Instructions
Preparation
- Start by cooking the rice noodles according to package directions. Once they are perfectly tender, drain them and set aside.
Cooking
- In a large skillet, heat the coconut oil over medium heat. Add the finely chopped onion, minced garlic, and ginger. Sauté for 2-3 minutes until soft and fragrant.
- Stir in the red curry paste and cook for about 1 minute.
- Pour in the coconut milk and vegetable broth, stirring to blend. Let it simmer for 5 minutes.
- Add the red bell pepper, julienned carrot, and chopped spinach to the skillet. Cook for 3-4 minutes.
- Season the salmon fillets with salt and black pepper. Place them into the simmering curry sauce, cover, and let simmer for 8-10 minutes.
- Stir in the soy sauce and lime juice, tasting and adjusting seasoning if necessary.
- Divide the cooked rice noodles among plates or bowls, spoon the salmon and curry sauce over them, and garnish with cilantro and green onions.
Notes
Feel free to substitute salmon with chicken or tofu. Experiment with extra vegetables for added nutrition. Adjust the spice level by modifying the amount of red curry paste.