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Coconut Curry Salmon Noodles Recipe

Coconut Curry Salmon Noodles Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    10mins

Asian Food Rice or Noodle Seafood Lunch Dinner Less Than 30 mins

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

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Panda Sweet Soy Sauce 5.1 oz MS

Soy Sauces

Panda Brand Sweet Soy Sauce

How to make it

  1. 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.
  2. 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.
  3. 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.
  4. 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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