What ingredients are needed for coconut curry salmon noodle bowls?

You’ll need salmon, coconut milk, red curry paste, soy sauce, lime juice, rice noodles, and fresh vegetables like spinach and bell pepper.

How do you make coconut curry salmon noodle bowls?

Cook the noodles, sauté the salmon, then create the curry sauce with coconut milk and spices. Combine everything in a bowl and enjoy!

Can I use other types of fish in coconut curry noodle bowls?

Absolutely! You can substitute salmon with shrimp or even chicken for a different flavor.

What type of noodles work best for coconut curry salmon bowls?

Rice noodles are a great choice, but you can also use udon or soba noodles for a different texture.

How long does it take to cook coconut curry salmon noodle bowls?

This dish takes about 30 minutes from start to finish, making it perfect for a quick weeknight dinner.

Coconut Curry Salmon Noodle Bowls

Name: Coconut Curry Salmon Noodle Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 fillets salmon (about 6 ounces each); 1 tablespoon olive oil; 1 can coconut milk ((14 ounces)); 2 tablespoons red curry paste; 1 tablespoon soy sauce; 1 tablespoon lime juice; 8 ounces rice noodles (or any noodle of your choice); 2 cups fresh spinach (or kale); 1 red bell pepper sliced; 1 cup snap peas; fresh cilantro for garnish; salt and pepper (to taste)

Ingredients

Scale

4 fillets salmon (about 6 ounces each)
1 tablespoon olive oil
1 can coconut milk ((14 ounces))
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
8 ounces rice noodles (or any noodle of your choice)
2 cups fresh spinach (or kale)
1 red bell pepper sliced
1 cup snap peas
fresh cilantro for garnish
salt and pepper (to taste)

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Instructions

Start by cooking the rice noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the salmon fillets, skin-side down, and cook for about 5-6 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until done. Remove from the skillet and set aside.
In the same skillet, add the coconut milk, red curry paste, and soy sauce. Stir to combine and bring to a simmer.
Add the lime juice, spinach, bell pepper, and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender.
Gently flake the salmon and return it to the skillet. Add the cooked noodles and toss everything together. Cook for an additional minute to heat through.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 10
Cook Time: 20

Nutrition

Calories: 550
Fat: 30g
Carbohydrates: 40g
Protein: 35g