I love Thai food, especially curries. I think it's the combination of spicy heat and sweet creaminess. It's like a hug in a bowl. But sometimes I don't have time to let it simmer for a while before enjoying and that's when I rely on quick-cooking salmon and convenience items to get a perfect dinner on the table in twenty minutes.
Can you use something other than salmon? Sure! Heck, if you have leftover chicken, pork, beef, or tofu, just cube it up and use that. If the veggies here don't float your boat or aren't what you have on hand, mix it up and bring what you've got to that crisp-tender stage. You can use other noodles, of course. I didn't have more traditional rice noodles on hand, so that's why I opted for fettuccine instead. Be creative.
I like to think this is a quick dish for a reason. Add iced tea, chilled wine, or a seasonal cider and call it dinner. Use the time you've saved to just catch your breath a bit. We all need that now and then. Make your option now!
Thai Coconut Salmon Noodles
- 8 oz. fettuccine noodles
- 2 tsp. cooking fat of your choice - I used sesame oil
- 1 boneless, skinless salmon fillet
- Salt & black pepper, to taste
- 1 small head bok choy, cleaned and chopped
- 1 red pepper, seeded and chopped (use a spicy pepper for more heat, a mild one for less)
- 4 oz. cherry tomatoes, halved
- 1 (14 oz.) can coconut milk
- 1-2 T. Thai red curry paste
Prepare the noodles according to the package instructions; drain when ready and keep hot. While the noodles are boiling, prepare the rest of the recipe.
Heat the cooking fat of your choice in a nonstick skillet over medium-high heat. Add the salmon and season lightly with salt and pepper. Cook on both sides until light pink in color, about 2 minutes per side. Add the bok choy, red pepper, and cherry tomatoes and sauté until crisp-tender, about 5 minutes. Break up the salmon with a spatula and add the coconut milk and red curry paste. Reduce the heat to medium and stir until well-combined.
Toss the pasta and the curry mix together. Adjust seasonings and serve immediately.
- Yields: 2 servings
- Preparation Time: 20 minutes