Thai Style Salmon on Coconut Milk Noodles
Indulge in the bold and vibrant flavors of Thai cuisine with this Thai Style Salmon on Coconut Milk Noodles recipe. Perfectly seared salmon fillets sit atop tender rice noodles bathed in a creamy, aromatic coconut curry sauce infused with red curry paste, garlic, ginger, and a touch of lime for a tangy zing. Finished with fresh cilantro, sliced red chili, and scallions, this dish perfectly balances heat, sweetness, and richness in every bite. Ready in just 40 minutes, this easy yet elegant meal is perfect for weeknights or impressing dinner guests. Serve this flavorful creation as a comforting main course that brings the exotic flavors of Thailand straight to your table.
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Ingredients
- 4 pieces (6 oz each) salmon fillets
- 8 oz rice noodles
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 2 cloves, minced garlic
- 1 tablespoon, minced ginger
- 3 stalks, thinly sliced scallions
- 2 tablespoons, chopped cilantro
- 1 piece, thinly sliced red chili
- 1 teaspoon salt
- 0.5 teaspoon pepper
Directions
Step 1
Prepare the rice noodles according to the package instructions. Drain and set aside.
Step 2
Season the salmon fillets with salt and pepper on both sides.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the salmon fillets skin-side down and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, ginger, and white parts of the scallions for 1 minute until fragrant.
Step 5
Add the red curry paste and cook for another 1 minute to release its aroma.
Step 6
Pour in the coconut milk, fish sauce, and lime juice. Stir in the brown sugar until dissolved. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.
Step 7
Add the cooked rice noodles to the skillet and toss gently to coat them in the coconut curry sauce.
Step 8
Divide the noodles among four serving plates. Place a salmon fillet on top of each plate of noodles.
Step 9
Garnish with the green parts of the scallions, chopped cilantro, and sliced red chili for an extra kick of heat. Serve immediately.
Nutrition Facts
| Serving size | (1470.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1935.3 |
| Total Fat 104.2g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 272.2mg | 0% |
| Sodium 5402.6mg | 0% |
| Total Carbohydrate 104.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 33.4g | |
| Protein 148.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 110.3mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 747.9mg | 0% |
Source of Calories