Thai Salmon Noodles
Immerse yourself in the flavors of Thai cuisine with this delicious Thai Red Curry Salmon Noodle Bowl recipe. Tender salmon pieces swim in a fragrant and creamy curry broth alongside sweet potato chunks, creating a dish that is both comforting and flavorful. The vibrant colors and aromas of this dish will transport you to the bustling streets of Thailand with each spoonful.
— Constant Cookbook
Ingredients
- 200g egg or rice noodles
- 1 tsp olive oil
- 2-3 tsp Thai red curry paste
- 2 spring onions , chopped
- 1 sweet potato , cubed
- 200ml vegetable or chicken stock
- 100ml skimmed milk
- 2 skinless salmon fillets , cut in half and then into fine strips
- ½ small bunch coriander , roughly chopped
Instructions
- Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
- Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 391 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.65 milligram of sodium
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