Salmon Coconut Curry with Noodles
- 250 grams fine Egg noodle
- 600 grams Salmon
- 1 onion
- 3 garlic cloves
- 2 Tbsps sesame oil
- 200 milliliters Coconut milk
- 1 generous pinch Chili powder
- 1 tsp Curry powder
- 1 tsp sugar
- 2 Tbsps Lime juice
- 1 tsp grated Lime zest
- 100 milliliters dry white wine
- Lime leaves
- 2 tsps cornstarch
- Lemon balm
- 1 Tbsp scallions
- 1 small, red chili pepper
- Lemon balm (for garnish)
The egg noodles in a pot of boiling salted water according to package directions until al dente. Drain in a colander, rinse with cold water and drain again.
Rinse salmon fillets, pat dry, cut into bite-size pieces and season with salt and pepper.
Peel onion and garlic and cut into very small cubes.
Rinse chile pepper, cut in half lengthwise and remove seeds. Finely dice one half of chile pepper and cut other half lengthwise into thin strips.
In a wok (or large pan), heat 1 tablespoon sesame oil and fry fish on all sides for 2 minutes. Remove from the wok, cover and keep warm. Heat remaining sesame oil and fry onion, chile pepper cubes and garlic briefly, add chili powder, curry, sugar, coconut milk, lime juice, lime zest, lime leaves and wine, mix and let simmer for about 1 minute. Mix cornstarch in a small bowl with a little water until smooth, stir into the sauce, boil and let thicken.
Add pasta to the wok and mix. To serve, arrange noodles and sauce in bowls, cover with salmon and chives and garnish with chile pepper strips and lemon balm leaves.