Updated: Dec 30, 2020
One of our all-time favorite lunches, this asian-inspired dish is packed with flavor and really filling.
*You can substitute tofu for salmon/chicken for a vegetarian dish. I used mushrooms and cabbage in this recipe, but you can really add any veggies you want or have on hand.
*1 kg salmon fillet, skinned and cut into cubes (can use frozen) or 1 kg. chicken breast, cut into cubes
*1 tbsp. olive oil
*1 white or yellow onion, diced
*1 cup white button mushrooms, sliced
*3 cups cabbage, shredded
*3 gloves garlic, chopped
*1 inch ginger, peeled and chopped
*1 heaping tbsp. red curry paste
*1 tbsp. low-sodium soy sauce
*1 cup coconut milk (I prefer coconut milk in a carton)
*2 green onions, chopped
*Salt & pepper, to taste
Heat olive oil in large deep-dish pan over med-high heat. Add onion and saute for several minutes, before adding mushrooms. Cook for additional 3 minutes stirring frequently.
Add cabbage, garlic and ginger and continue to cook for additional 5 minutes until cabbage has softened. Meanwhile, season salmon/chicken with salt and pepper.
Add red curry paste to the vegetables in the pan. Once combined push all vegetables to the edges of the pan and add the protein, cooking slightly before mixing with vegetables.
Add soy sauce and coconut milk, stir and let simmer on med-low heat for about 10 minutes until well-combined. Add salt & pepper as needed.
Serve over vermicelli or rice noodles and top with green onion. Enjoy!