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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
Season the salmon fillets with salt and pepper on both sides.
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.
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.
Add the red curry paste and cook for another 1 minute to release its aroma.
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.
Add the cooked rice noodles to the skillet and toss gently to coat them in the coconut curry sauce.
Divide the noodles among four serving plates. Place a salmon fillet on top of each plate of noodles.
Garnish with the green parts of the scallions, chopped cilantro, and sliced red chili for an extra kick of heat. Serve immediately.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 33.4 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
