Red-curry salmon with sesame noodles

Red-curry salmon with sesame noodles
  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Infuse Thai flavours into weeknight meals with this red-curry salmon and sesame noodles.

Featured in
Noodle recipes, Nutrition information


  • 1/3 cup rice wine vinegar
  • 1/3 cup caster sugar
  • 2 Lebanese cucumbers, thinly sliced
  • 1 long red chilli, seeded, thinly sliced
  • 2 tablespoons Thai red curry paste
  • 160ml can coconut milk
  • 4 x 150g skinless, boneless salmon fillets
  • 250g packet dried long-life noodles
  • 1 tablespoon peanut oil
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 1 red capsicum, thinly sliced
  • 2 teaspoons sesame seeds, toasted
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil


  • Step 1
    Combine vinegar, sugar and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Transfer to a large bowl. Add cucumber and chilli. Set aside for 20 minutes (see note).
  • Step 2
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Whisk curry paste and coconut milk in a bowl. Add salmon. Turn to coat. Place salmon on prepared wire rack. Brush with any remaining curry mixture. Bake for 10 minutes or until just cooked.
  • Step 3
    Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  • Step 4
    Heat a wok over high heat. Add peanut oil. Swirl to coat. Add ginger and capsicum. Stir-fry for 1 minute or until fragrant and soft. Add noodles, sesame seeds and onion. Stir-fry for 1 minute or until heated through. Add sesame oil. Toss to combine. Serve salmon with noodles and cucumber pickle.


  • 3008 kj


  • 26.6g

    Fat Total

  • 9.7g

    Saturated Fat

  • 2.4g


  • 39.1g


  • 78mg


  • 1300mg


  • 78.4g

    Carbs (total)

All nutrition values are per serve


If time permits, stand the cucumber mixture for up to 1 hour.

  • Author: Liz Macri
  • Image credit: Guy Bailey & Craig Wall
  • Publication: Super Food Ideas



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