Coconut Curry Salmon Noodles

Flaky pan-seared salmon nestled in a creamy, mild green curry sauce with bell peppers and rice noodles.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.11/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein

Tags

• one-pot
• quick
• savory
• spicy
• healthy
• fresh

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 bell pepper (large, thinly sliced)
• 2 tablespoon green curry paste (mild)
• 1 can coconut milk (full-fat)
• 1 cup vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 8 ounce rice noodles (thin)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
2. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes, or until cooked through and flaky. Remove salmon from skillet and set aside.
3. Add the remaining 1/2 tablespoon olive oil to the same skillet. Add the thinly sliced yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the thinly sliced bell pepper and green curry paste; cook for 2 minutes, stirring to combine.
5. Pour in the coconut milk and vegetable broth. Stir in the fish sauce and brown sugar. Bring the sauce to a gentle simmer. Meanwhile, cook rice noodles according to package directions; drain.
6. Return the salmon to the skillet with the curry sauce for 1-2 minutes to heat through. Serve the coconut curry salmon over the cooked rice noodles, garnished with fresh cilantro, if desired.

Notes

This dish reheats well. Store salmon and noodles separately if possible, and combine when reheating to maintain noodle texture. Adjust green curry paste quantity to your preferred spice level.

Nutrition (per serving)

• Calories: 489
• Protein: 27.9 g
• Carbohydrates: 37.6 g
• Fat: 27 g
• Fiber: 1.4 g
• Sodium: 938 mg
• Saturated Fat: 10.9 g
• Sugar: 3.1 g
• Cholesterol: 65 mg