Preparation
Cook the Haiku rice noodles according to package directions. Drain.
Dice the onion and pepper. Cut the salmon in cubes.
In a pan, heat the oil over medium heat. Cook the salmon cubes for 3-4 minutes. Remove from the pan, transfer to a plate and keep warm.
In the same pan, sauté the onion with the pepper, garlic and ginger for 1-2 minutes.
Add the curry paste and stir.
Pour in the Haiku coconut milk and bring to a boil over medium heat.
Add the salmon. Cook for 2-3 minutes.
Divide the rice noodles onto the plates. Top with the salmon mixture and garnish with coriander.
