
Green Tea Noodles with Salmon and Red Curry Sauce
Recipe
Ingredients
2-1/2 tablespoons Grapeseed Oil (or vegetable oil)
1 Tbsp Thai Red Curry Paste
1 Small stick Lemon Grass split
400 ml Can Coconut Milk
½ tbsp Brown Sugar
2-1/2 tbsp Lime Juice
2 tbs Fish Sauce
8 Baby Bok Choy (halved lengthways)
4 pieces (about 125 gr) Salmon, skin removed
200 g Green tea (soba) noodles
Method
- Preheat oven to 170 C.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add curry paste and fry for 1 minute, add kaffir lime leaves, lemongrass, coconut milk and brown sugar. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Stir in lime juice and set aside.
- In a clean pan, add remaining oil and sear salmon over high heat for 1 minute on each side. Transfer to a baking tray and roast for 5 minutes in the oven.
- Bring a pot of water to a boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and then add the fish sauce. Reheat sauce, pour onto a deep plate, then add noodles, bok choy and salmon.
Recipe by Vanfoodster
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