This salmon curry laksa recipe combines pepper, turmeric, paprika and oregano.

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  • 3 HUON Fresh Salmon fillets, skinned and boned, cut into 4cm pieces
  • 200g rice stick noodles
  • 2 tsp peanut oil
  • ½ cup purchased laksa paste
  • 1 litre chicken stock
  • 270ml can coconut milk
  • 1 stem lemongrass, pale section only, bruised
  • 150g snow peas (stem removed)
  • 1 bunch buk choy (quartered)
  • 1 tbs lime juice
  • 150g bean sprouts, trimmed
  • ½ cup mint leaves
  • Fresh chilli and lime wedges to serve


  1. Place noodles in a bowl and cover with boiling water, set aside for 5 minutes.  Separate noodles with a fork.  Drain.
  2. Heat the oil in a wok, over medium heat.  Add the Laksa paste and cook, stirring, for 3 minutes or until aromatic.  Add the stock, coconut milk and lemongrass.  Stir to combine.  Bring to the boil.  Reduce heat to medium-low and simmer for 10 minutes.
  3. Add the Huon salmon to the stock mixture and simmer for 3 minutes o until the salmon flakes easily when tested with a fork in the thickest part.  Add snow peas and buk choy in the last 3 minutes of cooking.  Stir in the lime juice and remove the lemon grass.
  4. Divide the noodles and bean sprouts among the serving bowls.  Pour over the coconut milk mixture and sprinkle with mint.  Serve immediately with chilli and lime wedges.

Tip: Substitute with hot smoked salmon if desired.

Serves: 4