Coconut Curry Salmon with Rice Noodles
A rich and aromatic dish that combines coconut flavors with salmon, served over rice noodles, perfect for a quick and delicious meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the curry
- 4 fillets salmon fillets Fresh, flaky, and rich in omega-3 fatty acids.
- 1 tablespoon coconut oil Adds a delicate, tropical flavor.
- 1 medium onion, finely chopped Provides sweetness and depth of flavor.
- 2 cloves garlic, minced Adds aromatic warmth.
- 1 tablespoon fresh ginger, minced Injects a spicy kick that elevates the dish.
- 1 tablespoon red curry paste A vibrant blend of spices that gives the dish its character.
- 1 can (400ml) coconut milk Creamy and luscious, forms the base of the curry.
- 1 cup vegetable broth Enhances flavor while keeping it light.
- 1 medium red bell pepper, thinly sliced Provides crisp texture and sweetness.
- 1 medium carrot, julienned Adds color and a slight crunch.
- 2 cups fresh spinach, chopped Brings a fresh and healthy element.
- 1 tablespoon soy sauce A savory touch that complements the curry.
- 1 teaspoon lime juice Brightens up the flavors with acidity.
- to taste Salt and black pepper Essential for seasoning.
For serving
- 200 g rice noodles Light and perfect to soak up the curry sauce.
- to taste Fresh cilantro, chopped Adds a fresh herbal note.
- to taste Green onions, sliced For an extra crunch and vibrant color.
Instructions
Preparation
- Begin by cooking the rice noodles according to package directions. Once cooked, drain and set aside for later use.
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat until melted.
- Add the chopped onion, minced garlic, and fresh ginger. Sauté for 2-3 minutes until the onion becomes soft and translucent.
- Stir in 1 tablespoon of red curry paste and cook for 1 minute.
Cooking
- Pour in 1 can of coconut milk and 1 cup of vegetable broth, bringing the mixture to a simmer. Bubble gently for 5 minutes to meld flavors.
- Add the sliced red bell pepper, julienned carrot, and chopped spinach. Cook for an additional 3-4 minutes until veggies soften.
- Season the salmon fillets with salt and pepper. Place in sauce, cover, and simmer for 8-10 minutes until opaque and flakes easily.
- Stir in 1 tablespoon of soy sauce and 1 teaspoon of lime juice, adjusting seasoning as necessary.
- Divide cooked rice noodles into bowls and spoon salmon and curry sauce generously over each.
- Garnish with chopped fresh cilantro and sliced green onions before serving.
Notes
When cooking salmon, avoid overcrowding the skillet for even cooking. You can swap rice noodles for quinoa for a protein-packed option. For extra creaminess, add a swirl of peanut butter into the sauce. Serve with lime wedges for an extra zing.