One Pot Salmon Coconut Curry Noodles

I don’t often throw all my ingredients into a pot when preparing a meal and I know that many people find this very odd. That’s exactly what I did with this meal and I was amazed by how perfect it turned out! Plus, who doesn’t love the idea of having only one pot to clean after preparing a fantastic meal?!

I no longer underestimate how enjoyable a one-pot meal can be. I came across this recipe from the Culinary Tribune and I absolutely loved it! Instead of using wheat pasta in my meal, I opted for rice noodles which therefore made it both gluten free and dairy free. Although the process was so simple, the dish was so delicious and creamy. I especially liked the combination of flavours from the curry, garlic and brown sugar which blended perfectly. Cooking everything together means that the noodles, vegetables and salmon soaks in all these incredible flavours!

This is perfect for a busy day when all you need to do is place your ingredients in a pot and carry on with what you’re doing. I’d love to know your experience if you try out this delicious meal!

Recipe
Ingredients:
250g rice noodles
2 cups water
1 can coconut milk
2 vegetable stock cubes
2 cloves garlic (sliced)
1 onion (sliced)
1 orange and 1 red pepper (sliced)
15 plum tomatoes (sliced in half)
250g salmon
2 tbsp curry paste
1 tbsp coconut oil or olive oil
1 bay leaf
I bunch parsley
I bunch coriander
1 tbsp brown sugar
Salt and pepper to taste

Method:
Place all ingredients in a pot. Cover the pot and bring to boil. Season with salt and pepper. Reduce the heat to simmer, cover with a lid and cook for about 17 minutes while stirring a few times.Cook until the pasta.