- 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
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