Red salmon curry with pak choi and rice noodles

Ingredients

For 1 serving

• Salmon fillet130 g
• Red curry paste1 tablespoon
• Coconut milk60 ml
• Bok choy150 g
• Rice noodles60 g
• Vegetable broth150 ml
• Lime juice1 teaspoon
• Cilantroto taste

Contains: shellfish, fish, celery,

Method

1. Put the rice noodles in a bowl, cover with hot water and soak for 8 minutes, until soft; drain.
2. Meanwhile, skin the salmon and cut it into chunks of about 3 cm; wash the pak choi and quarter it lengthways.
3. Warm the curry paste in a saucepan over medium heat for 1 minute, stirring, until fragrant; add the coconut milk and vegetable stock and bring to the boil.
4. Lower to a gentle simmer, add the salmon and pak choi and cook for 5 minutes without stirring too much, until the salmon is opaque and the pak choi tender.
5. Add the drained noodles and the lime juice and heat through for 1 minute.
6. Serve in a bowl topped with torn coriander.