Red Curry Salmon Bowls w Mung Bean Noodles 🍜🥥 A warm HUG in a bowl 😋🫶this recipes takes a few extra steps but I encourage you to make the paste itll be so worth it! 2 filets salmon 2 tbsp avocado oil 2 tbsp maple syrup 2 tbsp tamari 1 tsp toasted sesame oil Sea salt and pepper 4-6 tbsp Homemade Red Curry Paste: 4-6 cloves garlic 1 yellow onion or 2 shallots 1 inch knob ginger 6-8 dried red chilis 4 tbsp dulse flakes or leaves 1 bunch cilantro stems and leaves Zest of 1 lime 4 tbsp ketchup 2 tbsp tamari 1 tsp galangal powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 cup water 1 tbsp coconut sugar Salt to taste Soup ingredients: Cooked mung bean noodles 1 zucchini, shaved into noodles 2-4 carrots, thinly sliced 1 cup baby bok Choy or spinach 1 cup thinly shaved cabbage 1 cup green beans 1/2 onion, thinly sliced 1 inch ginger knob, sliced 2 tbsp avocado oil 1 can unsweetened coconut milk 2 cups water Garnish: Fresh cilantro Basil Mint Fresh lime Chili oil For paste: empty seeds out of chili pods and discard. Add 1/4 cup boiling water to the seeds to re hydrate for 30 min. Combine water w seeds and remaining paste ingredients in food processor or blender. Blend until it forms a paste and set aside. For salmon: Preheat oven to 450. Rub salmon filets with marinade, roast for 20 min or until done. Set aside. Heat a large pot w avocado oil. Add ginger and garlic. Add paste, veggies (except leafy greens and zucchini noodles) and sauté for 5 min. Then add coconut milk, water and bring to a boil, then simmer for 10-15 min. Turn off heat, add leafy greens. Transfer noodles and zucchini noodles, to serving bowl. Ladle curry over noodles. Add salmon and garnish. Enjoy!