Red Curry Salmon Noodle Bowl

Red Curry Salmon Noodle Bowl
by Hugh and Her

Ingredients

• 3 bok choy (halved)
• 1 bunch of broccolini
• 1 brown onion (finely chopped)
• 3 garlic cloves (finely diced)
• Thumb of fresh ginger (grated)
• CF Thai Red Curry Paste
• 1 can coconut milk
• 1 tbsp fish sauce
• 4 skin on salmon fillets
• Thick rice noodles
• Ghee

To serve: sesame seeds, spring onion, toasted coconut flakes, roasted peanuts & sliced chilli

Method:

2. Reduce the heat to medium-high and add a little more ghee. Cook the onion, garlic, and ginger until fragrant and golden.
3. Stir in half the curry paste and cook for 1 minute. Add the coconut milk and fish sauce, stirring to combine. Now is a good time to taste the sauce & add the rest of the jar (if you like yours strong & spicy - we do!). Reduce to a low-medium heat & gently reduce the sauce while you cook the salmon.
4. Preheat another cast iron pan over high heat. Pat skin of salmon fillet with paper towel to remove excess moisture. Add ghee to the pan, place salmon skin side down and cook for approximately 5 minutes until golden brown. Flip over and cook for another 3-5 minutes until just cooked through and set aside.
5. Meanwhile, boil a large pot of water and cook the noodles according to packet instructions until al dente. Drain well.
6. Divide noodles among bowls. Top with bok choy, broccolini, and a salmon fillet. Spoon over the red curry sauce and finish with sesame seeds, spring onion, toasted coconut, roasted peanuts, and sliced chilli.