Thai Red Curry Salmon Noodle Bowl
Already a whole meal in a bowl if you're following the Epic Life Program.
1 pkg Thai Red Curry Seasoning
1 can (14 oz/400 ml) coconut milk
1⁄2 cup water
1 lb (450 g) skinless salmon fillets, cut into chunks
6 heads baby bok choy, quartered lengthwise
2 cups green beans, steamed
1⁄2 red onion, thinly sliced
8 oz (250 ml) thick rice noodles, cooked
Topping Suggestions (optional): bean sprouts, lime wedges, fresh cilantro or Thai basil, hot sauce.
- Combine seasoning with coconut milk and water in a Wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
- Add salmon and veggies; simmer for 5 min.
- Stir in rice noodles.
- Portion into bowls and serve with toppings, if desired.
Per serving: Calories 480, Fat 14 g (Saturated 6 g, Trans 0 g), Cholesterol 60 mg, Sodium 490 mg, Carbohydrate 59 g (Fibre 5 g, Sugars 6 g), Protein 30 g.
Cook beans in a Multipurpose Steamer on high for 1-2 min.
Make it Vegetarian: swap the fish for tofu or lentils.