Coconut Salmon Miso Curry
10 mins Cook
20-25 mins Serves
2
Ingredients
2 Tbs. The Groovy Food Company Organic Virgin Coconut Oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 Tbs.) (or more)
3 garlic cloves, thinly sliced (or more)
Salt and black pepper
70g white miso
400g coconut milk ( use The Groovy Food Company Organic Creamed Coconut to make coconut milk)
700g salmon filet, cut into 2-inch pieces
150g baby spinach (or any other veg of your choice)
1 Tbs. fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
Handful of chopped fresh Thai basil
Handful of chopped fresh coriander
Directions:
DOWNLOAD PDF- In a large pot, heat 2 Tbs. coconut oil over medium heat. Put your rice on, enough for two.
- Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes or longer.
- Add coconut milk and 240 mls water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and coriander. Serve with lime wedges for squeezing on top.
Note: Caramelizing the miso will take more than 2 minutes. If you are using bok choy or other vegetables instead of the spinach, you could add it to the sauce about a minute before you add the salmon to ensure that it cook through.
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