Thai Green Curry Salmon With Vegetables And Noodles Recipe

Fusion cuisine

Thai Green Curry Salmon with Vegetables and Noodles recipe

About this recipe

A flavorful pescatarian dinner featuring tender poached salmon in a fragrant Thai green curry broth, served with fresh vegetables and vermicelli noodles. Perfect for a satisfying and wholesome evening meal.

Ingredients

  • 14 g On1Y Basil Leaves
  • 200 g Sambar Onion Peeled (Sambar Kanda)
  • 100 g Garlic - Single Clove
  • 700Ml Tiparos Fish Sauce
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Broccoli Florets
  • 100 g Asparagus
  • 150 g Spring Onion (Kandychi Path)
  • 200 g Hello Tempayy Simply Natural Tempeh Crumbles
  • 250 g Organically Grown Green Capsicum
  • 500 g Honeyman Multi Flower Honey
  • 2 x 400 g Jvapa Rice Noodles
  • 1 kg Supreme Harvest Iodized Salt
  • 100 g Everest White Pepper

Instructions

  1. 1. Heat a high-sided, large saucepan or medium-sized stockpot over medium heat. Add 2 tablespoons of canola oil and sauté 1/2 cup of diced onion until translucent, about 3-4 minutes.
  2. 2. Add 2 minced garlic cloves, 1 teaspoon of minced jalapeño pepper, and 1 tablespoon of green curry paste to the pan. Stir and cook for 1-2 minutes until fragrant.
  3. 3. Slowly pour in 4 cups of water, stirring to combine. Add 2 tablespoons of fish sauce, 1 cup of coconut milk, and 1 tablespoon of honey. Taste the broth and adjust seasoning if needed. Bring the mixture to a low simmer.
  4. 4. Replace the salmon filets with 1 cup of tempeh crumbles. Add the tempeh to the simmering broth. Cover the pot with a lid and cook for about 10 minutes, ensuring the broth remains at a low simmer.
  5. 5. After 5 minutes of cooking the tempeh, add 3 cups of broccoli florets and 3 cups of chopped asparagus to the pot. Increase the heat slightly if needed to maintain the simmer, and cook the vegetables for 5 minutes.
  6. 6. Add 12 oz (454 grams) of rice noodles to the pot during the last 2 minutes of cooking. Stir gently to ensure the noodles cook evenly in the broth.
  7. 7. Once the tempeh, vegetables, and noodles are cooked to your liking, divide the noodles and vegetables among 4 portions. Ladle the flavorful broth over everything.
  8. 8. Garnish each portion with sliced green onions and chopped fresh basil leaves. Serve immediately and enjoy your delicious Thai-inspired dinner.