Salmon Red Coconut Curry with Turnip Noodles
Try this Salmon Red Coconut Curry with Turnip Noodles recipe, or contribute your own.
Try this Salmon Red Coconut Curry with Turnip Noodles recipe, or contribute your own.
- 2 garlic cloves minced
- 2 teaspoons minced ginger
- 3 scallions, diced (white and green parts divided)
- handful of thai basil leaves or cilantro
- 1 tablespoon coconut oil or extra virgin olive oil
- 1 13.5- ounce canned coconut milk
- 2-3 teaspoons thai red curry paste
- 1.25 cup vegetable broth
- 2 medium turnips blade d noodles trimmed
- 5 oz green beans
- 6 oz skinless salmon cut into chunks
- Carbohydrate 4.1402512462875 g
- Cholesterol 22.112628018 mg
- Fat 1.524612105075 g
- Fiber 1.25635476411475 g
- Protein 9.237894009735 g
- Saturated Fat 0.2498641033545 g
- Serving Size 1 1 Serving (154g)
- Sodium 202.846234948 mg
- Sugar 2.88389648217275 g
- Trans Fat 0.272557993295 g
- Calories 67 calories
Step-by-step
- Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger, and white part of the scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
- Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet, stir to combine and let cook for 1 minute.
- Add the rest of the coconut milk, vegetable broth, stir and bring to a boil. Once boiling, add in the turnip noodles, green beans and salmon chunks. Reduce heat to a low simmer and cover and let cook for 5 minutes, uncover and test to see if the salmon is done – if it flakes easily, it’s done. If not, let it cook another 5 minutes.
- Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.
Making this curry requires careful management of pot dimensions and liquid reduction rates, especially when adjusting portion sizes outside the standard yield. Operating within a single large pot creates specific thermal dynamics that change how aromatics bloom and how root vegetables soften in broth.
- Doubling the liquid volume demands a wider pot rather than a deeper one to ensure the turnip noodles submerge evenly without crowding.
- Scooping just the thick coconut cream from the top of the can allows the red curry paste to fry properly in oil without watery splatters interrupting the process.
- Testing salmon doneness visually relies on observing the muscle fibers opaque-out and separate under gentle pressure rather than timing the simmer blindly.
- Turnip noodles release natural moisture as they cook, so vegetable broth measurements should be held slightly back if the turnips appear exceptionally fresh and watery.
Adjusting spice pastes requires tasting the broth after the initial simmer because canned coconut milk brands vary significantly in fat content. Monitoring the texture of the green beans alongside the fish prevents overcooking the salmon chunks during the final covered phase.
