Infuse Thai flavours into weeknight meals with this red-curry salmon and sesame noodles.
- Combine vinegar, sugar and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Transfer to a large bowl. Add cucumber and chilli. Set aside for 20 minutes (see note).
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Whisk curry paste and coconut milk in a bowl. Add salmon. Turn to coat. Place salmon on prepared wire rack. Brush with any remaining curry mixture. Bake for 10 minutes or until just cooked.
- Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
- Heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and capsicum. Stir-fry for 1 minute or until fragrant and soft. Add noodles, sesame seeds and onion. Stir-fry for 1 minute or until heated through. Add sesame oil. Toss to combine. Serve salmon with noodles and cucumber pickle.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set