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Coconut-Miso Salmon Curry Recipe

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★★★★★

4.7 from 52 reviews

This Coconut-Miso Salmon Curry is a vibrant and flavorful dish combining the creamy richness of coconut milk with the savory depth of white miso. Tender salmon pieces simmered with aromatic ginger, garlic, and spinach create a healthy, comforting meal perfect for serving over steamed jasmine or basmati rice. Finished with fresh lime juice and herbs, this curry balances bright and earthy flavors for a satisfying dinner.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper, to taste
  • 1/4 cup white miso
  • 1/2 cup unsweetened, full-fat canned coconut milk
  • 3 cups water
  • 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice
  • Steamed rice, such as jasmine or basmati, for serving
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Heat oil and sauté aromatics: In a large pot, heat 2 tablespoons of safflower or canola oil over medium heat. Add the sliced red onion, minced ginger, and thinly sliced garlic. Season with kosher salt and black pepper. Cook while stirring occasionally until the onion softens, about 3 minutes.
  2. Caramelize miso: Stir in the white miso and cook, stirring frequently, until the miso is lightly caramelized and fragrant, about 2 minutes. This step deepens the flavor of the miso, infusing the base of the curry.
  3. Add liquids and reduce: Pour in the unsweetened coconut milk and 3 cups of water. Increase the heat to high and bring to a boil. Allow the liquid to cook down slightly and thicken, which should take about 5 minutes.
  4. Simmer salmon: Add the salmon pieces to the pot. Reduce heat to medium-low and gently simmer for approximately 5 minutes or until the salmon is just cooked through, tender and flaky.
  5. Finish with greens and lime: Turn off the heat and stir in the baby spinach and fresh lime juice, allowing the spinach to wilt in the residual heat of the curry.
  6. Serve: Divide steamed jasmine or basmati rice among serving bowls. Ladle the salmon curry over the rice, then garnish with chopped fresh basil and cilantro. Serve with lime wedges on the side for squeezing over the top to add a fresh, zesty brightness.

Notes

  • Use full-fat coconut milk for the creamiest texture and richest flavor.
  • White miso is mild; avoid darker miso which can overpower the curry.
  • Cut salmon into uniform pieces to ensure even cooking.
  • If unavailable, spinach can be substituted with kale or Swiss chard, though cooking times may vary.
  • Serve immediately for best texture and flavor, as leftover salmon can become dry when reheated.
  • To make it spicier, add a diced chili or a pinch of red pepper flakes during the sauté step.

Keywords: coconut miso salmon curry, salmon curry recipe, coconut milk curry, miso salmon, healthy salmon dinner, easy stovetop curry

Find it online: https://kitchenbyclara.com/coconut-miso-salmon-curry-recipe/