The 30 Min Salmon Curry You’ll Crave Coconut + Miso Magic

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

salmon

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium than regular miso.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Curry powder is a cost-effective alternative.

Heat a large pot over medium flame and add 2 tablespoons of neutral oil.

Add thick cut red onion slices, a pinch of kosher salt, and a few cracks of black pepper. Cook until softened, about 3 minutes.

Stir in minced ginger and 3 thinly sliced garlic cloves. Cook until fragrant, about 1 minute.

Add 1/4 cup white miso and stir, letting it catch slightly and caramelize for about 2 minutes until it smells nutty and toasty sweet.

Pour in 1/2 cup full fat coconut milk and 3 cups of water. Bring to a lively boil and let it roll for 5 minutes to reduce slightly.

Add 1.5 lb salmon fillet cut into 2 inch pieces, drop the heat to medium-low, and let it simmer for about 5 minutes until the salmon is silky and just opaque.

Turn off the heat and fold in 5 oz of baby spinach, cooking until it wilts, about 1 minute.

Squeeze in 1 tablespoon of fresh lime juice and taste, adjusting with more salt or lime if desired.

Serve over steamed jasmine or basmati rice, ladling the creamy miso coconut broth and salmon pieces over the top.

Finish with a flurry of 1/4 cup chopped basil and 1/4 cup chopped cilantro. Optionally add thin slices of jalapeno or serrano for heat and serve with extra lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens