Coconut Miso Salmon Curry
Prepare a rich coconut miso salmon curry using fresh salmon fillets, coconut milk, and miso paste, simmered with aromatic spices and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless, cut into chunks) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Miso Paste (white miso) | 3 | Tbsp |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Red Bell Pepper (sliced) | 1 | Count |
| Carrot (medium, sliced) | 2 | Count |
| Zucchini (medium, sliced) | 1 | Count |
| Fish Sauce | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Curry Powder | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Fresh Cilantro (chopped, for garnish) | 1 | Bunch |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, and cook for another minute until fragrant.
- Stir in curry powder and miso paste, cooking for 2 minutes to release the flavors.
- Pour in coconut milk and bring to a simmer. Add fish sauce and lime juice.
- Add sliced red bell pepper, carrots, and zucchini. Simmer for 10 minutes until vegetables are tender.
- Gently add salmon chunks to the pot and cook for 5-7 minutes until the salmon is cooked through.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh cilantro before serving.
Prep
- Thaw salmon fillets if frozen.
Kitchen equipment
GraterLarge Pot