Salmon with Creamy Coconut Peanut Curry
Declan Chapin
2
5 minutes
15 minutes
Savor the flavors of a Creamy Coconut Peanut Curry with Wild Alaska King Salmon, where tender salmon fillets are gently cooked in a smooth coconut milk base, enriched with creamy peanut butter, fragrant spices, and a touch of lime zest. This delightful curry, served with ramen noodles, provides a perfect balance of savory and sweet notes for a truly satisfying dining experience.
Ingredients
2 x 8oz Wild Alaska King Salmon
garlic powder
2 tbsp Thai red curry paste
1 can light coconut milk
2 servings of ramen noodles
2 tbsp fish sauce
1 tbsp tamari or low sodium soy sauce
¼ cup diced green onion
2 carrots, shredded
1 tbsp peanut butter
juice and zest of 1 lime
1 tsp honey
1 cup chicken stock
cilantro
Directions
Thaw salmon and pat dry. Season with garlic powder, salt, and pepper. Air fry at 400 degrees for 6-7 minutes or roast in the oven at 375 for 10 minutes, until cooked to medium .
While the salmon is cooking, heat the curry paste in a deep pan for 1-2 minutes or until sizzling. Add 1 tbsp green onion and mix.
Pour in a can of light coconut milk and bring to a simmer. Stir in 1 tbsp peanut butter and combine.
Add the chicken stock, the noodles and 1/2 the carrot, and simmer until the noodles are softened. Add the zest of one lime, the juice of 1/2 the lime, 1 tsp honey, fish sauce, and soy sauce. Adjust the portions to your taste preferences.
Serve in large soup bowls. Top with fresh carrot, some cilantro, spring onion and the salmon. Add Kari Kari Chili Garlic Crisp and enjoy!
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