Noodle Salmon Curry with Coconut Milk

Ingredients

• 250 g fine egg noodles
• Salt
• 600 g salmon fillet
• 1 onion
• 3 Garlic cloves
• 2 tbsp sesame oil
• 200 ml coconut milk
• 1 tsp chili powder
• 1 tsp curry powder
• 1 tsp sugar
• 2 tbsp Lime juice
• 1 tsp grated lime zest
• 100 ml dry white wine
• lime leaf
• 2 tsp cornstarch
• lemon balm leaf
• 1 tbsp chives sprigs
• 1 small red chili pepper
• lemon balm for garnish

Instructions

1. 1.

   Cook the noodles in boiling salted water according to package instructions until al dente. Drain and rinse under cold water, then set aside.

2. 2.

   Wash the salmon fillet, pat dry, cut into bite‑sized pieces, season with salt and pepper.

3. 3.

   Peel the onion and garlic, finely dice them.

4. 4.

   Wash the chili pepper, halve it lengthwise, remove seeds. Dice one half finely, slice the other half into thin strips.

5. 5.

   Heat 1 tbsp sesame oil in a wok or pan, sear the salmon pieces for about 2 minutes on each side, then set aside covered to keep warm. Heat the remaining sesame oil and sauté onion, chili cubes, and garlic until fragrant; add chili powder, curry powder, sugar, coconut milk, lime juice and zest, lime leaves, and wine. Let the sauce simmer for about 1 minute. Mix cornstarch with a little water to make a slurry, stir into the sauce, bring to a boil and thicken.

6. 6.

   To serve, toss the noodles in the sauce, warm through, add chives, break up the salmon pieces, and garnish with chili strips and lemon balm leaves.