One Pot Salmon Coconut Curry Pasta

CULINARY TRIBUNE(3)
Gabriele Kim: "Easy and delicious. I also used vegetable broth…" Read More
17Ingredients
30Minutes

Ingredients

US|METRIC
  • 12 ounces 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 pound salmon
  • 3 tablespoons curry paste (Indian)
  • 1 tablespoon canola oil
  • 1 bay leaf
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 tablespoon sugar
  • salt
  • pepper
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    Reviews(3)

    Gabriele Kim a month 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 G. a year 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. 3 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.

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