Green Curry Salmon Bowl

Spicy Green Curry and Salmon: The Perfect Match

Prepare to tantalize your taste buds with the irresistible combination of spicy green curry and Cedar Bay’s Hickory Maple salmon.

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Course: Entree

Cuisine: American Fusion, Thai

Keyword: Cedar Planked Salmon, Green Curry Salmon, Salmon Bowl, Thai Green Curry

Prep Time: 20

Cook Time: 20

Servings: people

Calories: 2444kcal

Author: athomewithrebecka

For the Planked Salmon: Follow the manufacturer's instructions for grilling the salmon or baking in the oven. Allow the salmon to cool slightly before cutting the portion in half before serving.

Heat a deep 12-inch sauté pan or medium Dutch oven over high heat. Once hot, add about 4 tablespoons of coconut milk. Let it bubble and sizzle, cooking for about 1 ½ to 2 minutes. Add the curry paste, minced garlic, ginger, and brown sugar. Stir frequently while cooking for about 3 minutes, until it begins to dry out a bit.
Add the remaining coconut milk, soy sauce, and stock. Bring to a rapid simmer and cook for 3 to 4 minutes. Add more vegetables or chicken stock to achieve the desired consistency.

Heat the oil in a medium Dutch oven until it's very hot. Take the rice noodles out of the package. Deep fry noodles for a few seconds until they puff up and are white. Drain on a paper towel until ready to plate the dish.
Alternative: If you don't like crispy rice noodles, serve the curry and salmon with cooked rice instead.

Add some of the cooked curry to a shallow bowl. Top the curry with crispy rice noodles. Add half of the cooked salmon and serve with lime.