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sandy sandy: "This was very tasty. Used green curry paste. Will…" Read More
17Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. linguine
- 3 cups water
- 1 can coconut milk
- 2 vegetable stock (cubes)
- 2 cloves garlic (thinly sliced)
- 1 onion (sliced)
- 8 orange peppers (mini, sliced)
- 15 grape tomatoes (cut in half)
- 3/4 lb. salmon
- 3 Tbsp. curry paste (Indian)
- 1 Tbsp. canola oil
- 1 bay leaf
- 1 bunch parsley
- 1 bunch cilantro
- 1 Tbsp. sugar
- salt
- pepper
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Reviews(4)
Kim 5 years ago
Easy and delicious. I also used vegetable broth, cilantro only and lemongrass. I only had Thai green curry paste and added some curry powder. I think I’ll leave out the oil next time.
Drew Gonzales 5 years ago
I took the advice from a previous review and the flavor was good. It needs more heat for my taste but all in all a good dish.
Mindy O. 8 years ago
Skipped the parsley. Just used cilantro.
Skipped the vegetable cubes; instead used 4 cups of vegetable broth.
Instead of grape tomatoes, used a 14 oz can of diced tomatoes, drained.
Added two lemongrass stalks.
Instead of mini peppers, used 2 bell peppers julienned.
Used 3 heaping tablespoons of curry powder instead of the paste.
Used two salmon fillets.