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.