THAI CURRY SALMON

Makes 4 servings
With a kick of heat from Thai chiles and creaminess from coconut milk, this salmon and rice noodles dinner is a total knockout that is sure to be on repeat.

  • 1/2 (6.75-ounce) package matchstick rice noodles
  • 1 bunch green onions
  • 3/4 cup plus 3 tbsp unsweetened coconut, milk, divided
  • 2 Thai chiles, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp red curry paste
  • 4 ( 6-ounce) skinless salmon fillets
  • 1 lime, thinly sliced
  • Lime, wedges, to serve
  • Garnish: toasted sesame seeds, thinly sliced snow peas, matchstick carrots
  1. Preheta oven to 400*
  2. In a medium bowl, cover noodles with hot water. Let stand for 10 minutes. Drain, and pat dry.
  3. Separate white part and green part of green onions. Cut white parts in half. Thinly sliced green parts. Set aside.
  4. In a medium bowl, combine 3/4 cup coconut milk, chiles, soy sauce, and ginger.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide noodles among parchment squares, placing on left side next to fold. Top each with coconut milk mixture and white part of green onion.
  6. In a small bowl, combine curry paste and remaining 3 tbsp coconut milk. Spread mixture on top salmon fillets. Place one salmon fillet on each packet. Top with lime slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  7. Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Top with green part of green onion. Garnish with sesame seeds, snow peas, and carrot, if desired. Serve with lime wedges.

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