Salmon Miso Coconut Curry
Prepare a salmon miso coconut curry using salmon fillets, coconut milk, and miso paste, simmered with vegetables and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Miso Paste (white miso) | 3 | Tbsp |
| Red Curry Paste (store-bought or homemade) | 2 | Tbsp |
| Fish Sauce (for seasoning) | 2 | Tbsp |
| Brown Sugar (for sweetness) | 1 | Tbsp |
| Lime (juiced) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Onion (medium, chopped) | 1 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Baby Spinach (washed) | 100 | Grams |
| Basil Leaves (fresh, torn) | 1 | Bunch |
| Vegetable Oil (for cooking) | 2 | Tbsp |
| Water (for thinning the curry) | 200 | Milliliters |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in red curry paste and cook for 1-2 minutes until fragrant.
- Add coconut milk, water, miso paste, fish sauce, and brown sugar. Stir to combine.
- Bring the mixture to a simmer, then add the salmon fillets and sliced red bell pepper.
- Simmer for 10-12 minutes until the salmon is cooked through.
- Add baby spinach and cook for an additional 2 minutes until wilted.
- Stir in lime juice and fresh basil leaves. Adjust seasoning with more fish sauce if needed.
- Serve the curry hot with steamed rice or noodles.
Prep
- Thaw salmon fillets in the refrigerator overnight if frozen.
Kitchen equipment
GraterLarge Pot