Thai Salmon Curry With Noodles

AuthorSylvieCategory, DifficultyAdvanced

Making a Thai red curry paste for this dish is everything! Believe me when I tell you that if you make your own curry paste once, you'll never go back to store-bought jars again. It's a lot of work but it's so worth it. Fry some aromatics, then your paste, add coconut milk, fish sauce, honey, spinach, salmon, coriander, lime zest, lime juice, and you got yourself a delicious, comforting, saucy, to die for curry! It's best served with noodles, crunchy pistachios, and lime wedges for extra tang.

Yields3 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
 FOR THE THAI RED CURRY PASTE
 2 tsp white peppercorns
 1 tsp coriander seeds
 1 tsp cumin seeds
 ½ tsp sea salt
 5 dried small chili pods, soaked in water for few minutes then halved
 3 shallots, peeled and quartered
 5 garlic cloves, peeled and halved
 ¾ tbsp finely chopped ginger
 ¾ tbsp finely chopped coriander stalks
 ¾ tbsp finely chopped lemongrass
 The rind of 1/2 lime
 1 tsp fish sauce
 FOR THE SALMON CURRY WITH NOODLES
 3 tbsp sesame oil
 3 shallots, finely chopped
 2 tbsp grated ginger
 2 garlic cloves, finely chopped
 1 tbsp finely chopped lemongrass
 2 tbsp red Thai curry paste
 400 ml full fat coconut milk
 2 tsp fish sauce
 2 tsp natural honey
 salt to taste
 350 g salmon fillet, cut into 3*3 cubes
 2 cups baby spinach leaves
 2 tbsp finely chopped coriander leaves, plus more for garnish
 juice and zest of 1 lime
 250 g noodles
  cup toasted peanuts
 lime wedges for serving
1

Add the peppercorns, coriander seeds, cumin seeds, salt to a pestle and mortar, and grind the spices until a fine powder forms, about 5 Minutes. Remove the soaked chili pods from the water, place them in the mortar, followed by the shallots, garlic, ginger, coriander stalk, lemongrass, lime rind, and start pounding the mixture. Keep pounding until you’ve got a buttery, oily, and fragrant Thai red curry paste. This step should take about 15-20 Minutes. Final step is to add in just 1 teaspoon of fish sauce. Mix the paste and make sure the fish sauce is fully mixed in. I know it's a lot of work but I like to prepare my curry paste using a pestle and mortar, but alternatively you could use a food processor or a blender to speed up the process. Take the time to make your own Thai curry paste, and you'll be impressed by the fresh fragrant flavors.

2

Heat 2 tbsp of sesame oil in a large skillet over high heat. Add the shallots, ginger, garlic, lemongrass, and cook on medium heat for 5 Minutes. Stir in the curry paste, and cook for 3 Minutes or until fragrant. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil and switch to low heat to let it simmer. Taste the sauce and season to taste. Add the salmon to the sauce, cover the pan, and let it simmer for 5 Minutes or until the fish is cooked. Finally add the spinach, coriander leaves, lime juice, lime zest, gently toss, and simmer for 2 Minutes or just until the spinach wilts.

3

Cook noodles according to package directions, then drain, and toss with 1 tbsp of sesame oil. To serve, divide the noodle among plates, spoon in the curry, top with coriander leaves, and toasted peanuts. Serve with lime wedges and enjoy!

Ingredients

 FOR THE THAI RED CURRY PASTE
 2 tsp white peppercorns
 1 tsp coriander seeds
 1 tsp cumin seeds
 ½ tsp sea salt
 5 dried small chili pods, soaked in water for few minutes then halved
 3 shallots, peeled and quartered
 5 garlic cloves, peeled and halved
 ¾ tbsp finely chopped ginger
 ¾ tbsp finely chopped coriander stalks
 ¾ tbsp finely chopped lemongrass
 The rind of 1/2 lime
 1 tsp fish sauce
 FOR THE SALMON CURRY WITH NOODLES
 3 tbsp sesame oil
 3 shallots, finely chopped
 2 tbsp grated ginger
 2 garlic cloves, finely chopped
 1 tbsp finely chopped lemongrass
 2 tbsp red Thai curry paste
 400 ml full fat coconut milk
 2 tsp fish sauce
 2 tsp natural honey
 salt to taste
 350 g salmon fillet, cut into 3*3 cubes
 2 cups baby spinach leaves
 2 tbsp finely chopped coriander leaves, plus more for garnish
 juice and zest of 1 lime
 250 g noodles
  cup toasted peanuts
 lime wedges for serving

Directions

1

Add the peppercorns, coriander seeds, cumin seeds, salt to a pestle and mortar, and grind the spices until a fine powder forms, about 5 Minutes. Remove the soaked chili pods from the water, place them in the mortar, followed by the shallots, garlic, ginger, coriander stalk, lemongrass, lime rind, and start pounding the mixture. Keep pounding until you’ve got a buttery, oily, and fragrant Thai red curry paste. This step should take about 15-20 Minutes. Final step is to add in just 1 teaspoon of fish sauce. Mix the paste and make sure the fish sauce is fully mixed in. I know it's a lot of work but I like to prepare my curry paste using a pestle and mortar, but alternatively you could use a food processor or a blender to speed up the process. Take the time to make your own Thai curry paste, and you'll be impressed by the fresh fragrant flavors.

2

Heat 2 tbsp of sesame oil in a large skillet over high heat. Add the shallots, ginger, garlic, lemongrass, and cook on medium heat for 5 Minutes. Stir in the curry paste, and cook for 3 Minutes or until fragrant. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil and switch to low heat to let it simmer. Taste the sauce and season to taste. Add the salmon to the sauce, cover the pan, and let it simmer for 5 Minutes or until the fish is cooked. Finally add the spinach, coriander leaves, lime juice, lime zest, gently toss, and simmer for 2 Minutes or just until the spinach wilts.

3

Cook noodles according to package directions, then drain, and toss with 1 tbsp of sesame oil. To serve, divide the noodle among plates, spoon in the curry, top with coriander leaves, and toasted peanuts. Serve with lime wedges and enjoy!

Thai Salmon Curry With Noodles
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