Serves 4
30 min
Thai Salmon Noodles
Recipe GLPR349839cf9b9369
A vibrant Thai-inspired noodle dish featuring tender salmon strips in a fragrant red curry coconut broth, served over silky noodles with fresh coriander and spring onions. This quick and nutritious meal combines the richness of salmon with the aromatic complexity of Thai red curry for a restaurant-quality dish at home.
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Ingredients
200 g egg or rice noodles
1 tsp olive oil
2½ tsp Thai red curry paste
2 spring onions, chopped
1 sweet potato, cubed
200 ml vegetable or chicken stock
100 ml skimmed milk
2 skinless salmon fillets, cut into fine strips
½ small bunch fresh coriander, roughly chopped
Directions
Cook the noodles according to package instructions. Drain thoroughly and set aside.
Heat the olive oil in a large, deep saucepan over medium heat. Add the Thai red curry paste and cook for about 1 minute, stirring constantly, until the paste becomes fragrant and slightly darkened.
Chop the spring onions and set aside about 1 tablespoon for garnish. Add the remaining spring onions, cubed sweet potato, stock, and skimmed milk to the pan with the curry paste.
Bring the mixture quickly to a boil, then reduce the heat and simmer for approximately 5 minutes until the sweet potato cubes are tender when pierced with a fork.
Cut the salmon fillets in half lengthwise, then slice them into fine strips. Add the salmon strips to the simmering broth and cook for 2 minutes until the salmon is just cooked through and opaque (salmon reaches 165°F internal temperature).
Roughly chop the fresh coriander. Stir about half of the chopped coriander into the pan with the salmon and sauce.
Divide the cooked noodles evenly among 4 serving bowls. Ladle the salmon, vegetables, and broth over the noodles. Sprinkle each bowl with the remaining fresh coriander and reserved spring onions before serving.
