Green tea noodles with salmon and red curry sauce

Cooking Fish Green tea noodles with salmon and red curry sauce

Mouth-watering Asian flavours spring to life in this super-healthy and easy salmon and noodle dish.

Lables: Low carb Low sugar Lower gi Gluten free Lactose free Wheat free
  1. 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 lime leaves, lemon grass, coconut milk and sugar. Bring to the boil, then reduce heat to low. and simmer for 5 minutes. Stir in lime juice. Set aside.
  2. In a clean pan, add remaining oil and seal salmon over high heat for 1 minute each side. Transfer to a baking tray. Roast for 5 minutes.
  3. Bring a pan of water to the boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and refresh. Add fish sauce. Reheat sauce, pour onto plates. Add noodles, bok choy and salmon.

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21/2 tbsp vegetable oil
1 tbsp Thai red curry paste
2 kaffir-lime leaves*
1 small stick lemon grass, split
400ml coconut milk
1/2 tbsp brown sugar
21/2 tbsp lime juice
4 salmon, skin removed
200g green tea noodles*
8 baby bok choy, halved lengthways
40ml fish sauce

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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