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.
- 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
- 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.
- Add coconut milk, stock, and corn and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
- 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.
- 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
- them into the curry.
- Pour curry into four warm serving bowls and garnish with scallions, cilantro, and lime wedges. Serve immediately.
Laksa paste is a hot-and-spicy Thai paste, but if you can’t find it you can use Thai curry paste instead.