Description

Miso Salmon Curry is a creamy, cozy weeknight dinner made with coconut milk, miso, and red curry paste. It comes together in about 30 minutes and feels restaurant-level without the extra work. Serve it over rice or quinoa for a nourishing, flavor-packed meal that’s perfect for both busy nights and easy meal prep. The flavors deepen overnight, making leftovers just as good the next day.

Ingredients

Units

1 tablespoon oil (olive, avocado, or coconut)
2-3 salmon filets (about 16-ounces of salmon)
1 1/2 to 2 cups vegetable stock or water
1 (12-ounce) can of full-fat coconut milk
1 onion, sliced into 1/2” pieces (red, white, or yellow will work)
2 cloves garlic, minced
2 carrots
2 cups leafy greens, chopped (chard, spinach, and kale all work well)
1-2 teaspoons fresh ginger, grated
2 tablespoons miso paste (brown or white)
1-2 tablespoons fresh lime juice
1 tablespoon Thai red curry paste OR Thai curry powder
1 tablespoon honey
2 teaspoons sea salt
Fresh cilantro, for garnish
Cooked rice or quinoa, to serve

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Instructions

Heat oil in a large pan over medium heat. Add onion and carrots and cook for 5 to 7 minutes, until softened.
Reduce heat to medium-low and add ginger and garlic; cook for 1 minute. Stir in miso paste and cook for 1 minute, then add red Thai curry paste and cook for 1 more minute, adding a splash of water or stock if the pan seems dry.
Pour in coconut milk, vegetable stock, sea salt, and honey. Stir well and bring to a gentle simmer, adjusting the heat as needed.
While the curry simmers, remove the skin from the salmon and cut it into 1-inch pieces (your fish counter can do this for you). Add salmon to the pan and cook for 5 to 7 minutes, until opaque and cooked through.
Turn off the heat and stir in leafy greens and lime juice, letting the greens wilt for about 2 minutes. Spoon into bowls, garnish with fresh cilantro, and serve over cooked rice or quinoa.

Notes

Ask the fish counter to remove the salmon skin to save time at home.

Cut salmon into even pieces so it cooks evenly.

If the curry gets too thick, add a splash of water or broth to loosen it.

Finish with fresh lime juice. It brightens the entire dish.

Leftovers keep well in the fridge for up to 3 days and taste even better the next day.