Salmon Coconut Curry with Noodles

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.

2. 2.

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

3. 3.

   Peel onion and garlic; dice finely.

4. 4.

   Wash chili pepper, halve lengthwise, deseed. Dice half the pepper; slice the other half into thin strips.

5. 5.

   Heat 1 tbsp sesame oil in a wok or skillet over medium heat and sear salmon pieces for about 2 minutes on each side until lightly browned. Remove and keep warm covered. Heat remaining sesame oil and sauté onion, chili dice, and garlic until fragrant. Add chili powder, curry powder, sugar, coconut milk, lime juice and zest, lime leaf, and wine; stir well and let simmer for ~1 minute. Whisk cornstarch with a little water to make a slurry, add to sauce, bring to boil and thicken.

6. 6.

   To serve, toss noodles in the sauce, warm through, sprinkle chives, break salmon into large chunks and top with chili strips and lemon balm leaves.