Coconut Curry Salmon Noodles Recipe
What You Will Need
Ingredients
- 4 pieces salmon about 6 to 8 ounces each, skinless
- 1 Tbsp. Lee Kum Kee Panda Brand Sweet Soy Sauce
- 1 can coconut milk
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- ½ cup sliced green onions
- handful of cilantro, roughly chopped
- 12 oz. Vermicelli noodles, cooked according to package directions
Marinade
- 1 Tbsp. red curry paste
- 2 Tbsp. fish sauce
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
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In a medium bowl, combine curry paste, fish sauce, Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Chili Garlic Sauce. Add salmon filets and toss gently to coat.
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Heat a large nonstick skillet over medium high heat until hot. Add Lee Kum Kee Pure Sesame Oil, heat, and then add the salmon mixture and cook for 3 minutes.
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Turn salmon pieces over and add green onions and cover. Cook for 3 more minutes. Carefully remove salmon to a plate, no worries if it breaks apart a little.
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Stir in Lee Kum Kee Panda Brand Sweet Soy Sauce and coconut milk to the sauce and whisk to combine well. Bring sauce to a simmer and then nestle salmon back in the pan. Cook for another 3 to 4 minutes or until salmon is cooked through. Add cilantro and serve with vermicelli noodles. Enjoy!
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