Kay Chun’s Coconut-Miso Salmon Curry

Serves: 4

This curry I found on NYT’s Cooking had 7k+ 5-star reviews so… it had to be done.

Add one more 5-star.

What a mild, moorish dinner.

The caremalised miso with the coconut milk, the lime and then the fresh herbs. Wow.

I used a premium coconut milk and the difference was obvious. Don’t cut this corner.

And it’s so simple. Monday-night home date-night sort of stuff.

You could add fresh chilli at the end, though whatever you do, get that lime juice in and a solid handful of those herbs.

Note: I used two cups of water and not three and I would do it again.

Ingredients

2 tbsp canola oil
1 medium red onion, halved and sliced 5cm thick
1 10cm piece fresh ginger, minced
3 garlic cloves, thinly sliced
Sea salt and freshly cracked black pepper
1/2 c white miso
1/2 c coconut milk
750g salmon, cut into large pieces
5c baby spinach
1 tbsp fresh lime juice, plus lime wedges for serving
Steamed jasmine rice for serving
1/4 c chopped fresh basil
1/4 c chopped fresh coriander

Method

  1. In a large pot, heat the oil over a medium heat. Add the onion, ginger and garlic and season. Cook, stirring occasionally, until softened. Add the miso and cook, stirring frequently, until the miso is lightly caramelised: about 2 minutes.
  2. Add the coconut and 3 cups of boiling water and bring to a boil. Cook for 5 minutes until the liquid is reduced slightly. Lower the heat and add the salmon and simmer gently until just cooked through. Turn off the hear and stir in the spinach and lime juice until the spinach is wilted.
  3. Serve with rice, topped with the fresh herbs and lime wedges for squeezing.

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