- 200g egg noodles
- 2 skinless salmon fillets, boned
- 1 sweet potato
- 100ml double cream
- 200ml chicken stock
- 1 1/2 tbsp. red Thai curry paste
- 1 tbsp. oil
- 2 spring onions
- Small handful freshly chopped coriander
- Pinch dried chilli flakes
Cook the noodles in boiling water according to packet instructions, then drain and rinse. Meanwhile, prepare the rest of the ingredients.
Thinly slice the salmon. Peel the potato and cube. Thinly slice the spring onions.
Heat the oil in a frying pan. Fry the curry paste until fragrant, then add the onions, dried chilli flakes, sweet potato and stock. Simmer for 5 minutes or so or until the potato is tender.
Add the salmon and simmer for a few minutes until tender, then take the pan off the heat. Stir in half the coriander and the cream, then add the cooked noodles. Stir to combine all ingredients. Top with the remaining coriander.