Salmon Laksa Curry

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Prep Time: 
30 minutes
Number of Servings: 
4
Recipe Source: 

Reprinted with permission from Flash in the Pan published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. ©The National Magazine Company Limited and Collins and Brown.

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, thinly sliced
  • 3 Tbsp laksa paste* 
  • 3/4 c plus 2 Tbsp coconut milk
  • 33/4 c low-sodium vegetable stock, hot
  • 7 oz baby corn cobs, halved lengthwise
  • Salt and freshly ground black pepper
  • 1 lb 5 oz piece skinless salmon fillet, cut into 1/2-inch slices
  • 4 c baby spinach, washed
  • 9 oz medium rice noodles
  • 2 scallions, sliced diagonally 
  • 2 Tbsp chopped fresh cilantro, and 1 lime, cut into wedges, to garnish

Directions

  1. Heat oil in a wok or large skillet. Add onion and stir-fry over medium heat for 10 minutes, stirring, until golden. Add laksa paste and fry, stirring, for 2 minutes longer.
  2. Add coconut milk, stock, and corn and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. Add salmon slices and spinach, stirring to immerse them in the liquid. Cook for 4 minutes until fish is opaque all the way through and flakes easily.
  4. Meanwhile, put noodles into a large heatproof bowl, cover with boiling water, and soak for 30 seconds, or according to package directions. Drain well and then stir
  5. them into the curry. 
  6. Pour curry into four warm serving bowls and garnish with scallions, cilantro, and lime wedges. Serve immediately.

Notes

Laksa paste is a hot-and-spicy Thai paste, but if you can’t find it you can use Thai curry paste instead.