Coconut Curry Salmon with Rice Noodles
A culinary delight combining the rich flavors of coconut and spices with tender salmon and rice noodles, creating a comforting dish perfect for any occasion.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 4 pieces salmon fillets Fresh and flaky
- 1 tablespoon coconut oil Adds depth to the curry
- 1 piece onion, finely chopped Adds sweetness and savory base
- 2 cloves garlic, minced Infuses warmth and aroma
- 1 tablespoon fresh ginger, minced Provides zest
- 1 tablespoon red curry paste Main contributor of warmth and spice
- 400 ml coconut milk Rich and creamy
- 1 cup vegetable broth Ensures perfect sauce consistency
- 1 piece red bell pepper, thinly sliced Adds sweetness and color
- 1 piece carrot, julienned Crunchy texture
- 2 cups fresh spinach, chopped Offers freshness
- 1 tablespoon soy sauce Enhances umami flavor
- 1 teaspoon lime juice Adds a splash of acidity
- to taste salt and black pepper Essential seasonings
- 200 g rice noodles Perfect base for the dish
- fresh cilantro, chopped For garnish
- green onions, sliced For garnish
Instructions
Cooking
- Cook the rice noodles according to the package directions until just tender. Drain and set aside.
- In a large skillet over medium heat, heat the coconut oil. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Stir in the red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer and cook for 5 minutes.
- Add the sliced bell pepper, julienned carrot, and chopped spinach. Cook for 3-4 minutes until tender yet crisp.
- Season salmon fillets with salt and black pepper. Place salmon in the simmering sauce, cover, and simmer for 8-10 minutes until cooked through.
- Stir in soy sauce and lime juice. Adjust seasoning as needed.
- Divide noodles into bowls. Place salmon on top and ladle over curry sauce.
- Garnish with cilantro and green onions before serving.
Notes
For richer flavor, use bone broth instead of vegetable broth. Substitute salmon with shrimp or tofu for variation. Adjust heat level with red pepper flakes or jalapeños. Keep an eye on the salmon to avoid overcooking.