Savor the flavors of a Creamy Coconut Peanut Curry with Wild Alaska King Salmon, where tender salmon fillets are gently cooked in a smooth coconut milk base, enriched with creamy peanut butter, fragrant spices, and a touch of lime zest. This delightful curry, served with ramen noodles, provides a perfect balance of savory and sweet notes for a truly satisfying dining experience.
Thaw salmon and pat dry. Season with garlic powder, salt, and pepper. Air fry at 400 degrees for 6-7 minutes or roast in the oven at 375 for 10 minutes, until cooked to medium .
While the salmon is cooking, heat the curry paste in a deep pan for 1-2 minutes or until sizzling. Add 1 tbsp green onion and mix.
Pour in a can of light coconut milk and bring to a simmer. Stir in 1 tbsp peanut butter and combine.
Add the chicken stock, the noodles and 1/2 the carrot, and simmer until the noodles are softened. Add the zest of one lime, the juice of 1/2 the lime, 1 tsp honey, fish sauce, and soy sauce. Adjust the portions to your taste preferences.
Serve in large soup bowls. Top with fresh carrot, some cilantro, spring onion and the salmon. Add Kari Kari Chili Garlic Crisp and enjoy!
Recipe Note
This Creamy Coconut Peanut Curry with Salmon is versatile and can easily accommodate different protein options. Feel free to substitute the salmon with other seafood choices like sockeye salmon, white fish, or prawns to suit your taste preferences. Each protein option beautifully complements the rich and aromatic curry sauce.
