Thai Red Curry Noodles with Salmon

15 August 2016 By


  • 3 tbsp oil (olive, sunflower or peanut)  Thai-Red-Curry-Paste
  • ½ piece red onion, finely chopped
  • 1 heaped tbsp Latasha’s Kitchen Thai Red Curry Paste
  • 1 x 400 ml can coconut cream
  • 3 tbsp fish sauce
  • 300 g pumpkin, chopped into bite size pieces
  • ½ red onion, roughly chopped
  • 1 red capsicum, chopped into bite size pieces
  • 2 x 200 g fresh salmon, chopped into bite size pieces
  • Salt
  • 500 g pack thin Hokkien egg noodles


  • Juice of 1 lime
  • 1 tbsp or more grated palm sugar (according to taste)



  1. In a work, heat oil until hot then add finely chopped onions. Saute for a few minutes until softened then add Latasha’s Kitchen Thai Red Curry Paste.
  2. Cook for 3-4 minutes, add coconut cream and fish sauce. Bring to a quick simmer.
  3. Next add pumpkin, onions and cook until pumpkin is just done.
  4. Now add the red capsicum, salmon pieces and a pinch of salt.
  5. *Gently mix in the noodles with a thong, squeeze in the lime juice and mix through the palm sugar.
  6. Plate up the noodles and add garnish according to preference.

*If you prefer, noodles can be blanched for a second in boiling hot water to remove any excess oil. Noodles must be drained quickly before being plated to avoid sogginess. Pour the red curry sauce over the noodles and garnish according to reference.

PS: Eggplant can be used instead of pumpkin. Prawns can be substituted for salmon.


The concentrated paste used in the recipe above can be purchased from all good stockists or online. Here’s the how we make if for you in our kitchen using only the best fresh and imported ingredients and slow cooking them to perfection;

We start the preparation for this delicious paste the night before by soaking tamarind, so that we can squeeze out the flavour in the morning.

When we arrive back in the kitchen the next morning we are greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes, coriander, lemongrass, ginger, garlic and chillies.

The onions chopped, then blended in a number of batches until they are ready for the cooking pot.

The pot is added to the heat and heated to a high with rice bran oil. The finely blended onions are added into the pot with Australian sea salt and cooked for a long time until it caramelises.

While onions are cooking, the team weights whole spices according to the recipe formulation and these are dry toasted one at time until they release their oils. The spices are cooled before being blended to a fine ground mix in Latasha’s spice mill which travels with her.

While onions are cooking, Latasha weighs the whole spices and dry toasts them one at time until they release their oils. The spices are cooled before being blended to a fine ground mix in Latasha’s spice mill which travels with her.

Meanwhile chillies, fresh ginger, turmeric, galangal and garlic are finely blended one at a time.

Tamarind juice is whisked then strained to the required measurement.

Once the onions are ready, the fresh ingredients are added. We then add tamarind, palm sugar, fish sauce, coconut milk and the fresh coriander. We let the mixture boil rapidly to ensure a thorough mix.

Tastings are done to ensure the balance of flavours are captured and pH testing is done.