Photo: Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Courtesy of the New York Times
Serves: 4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced ½-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
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1½-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
Direction
Step 1: Heat the oil in a large pot over medium heat. Add the onion, ginger and garlic, season with salt and pepper, and cook, stirring now and then, until softened, about 3 minutes. Add the miso and cook, stirring often, until lightly caramelized, about 2 minutes.
Step 2: Add the coconut milk and 3 cups water and bring to a boil over high heat. Cook until the liquid has reduced slightly, about 5 minutes.
Step 3: Stir in the salmon, lower the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off the heat and stir in the spinach and lime juice.
Step 4: Spoon rice into bowls and top with the curry, basil and cilantro. Serve with lime wedges.
Notes
Flaky white fish, shrimp or scallops can replace the salmon.
For heat, garnish with sliced fresh jalapeño or serrano chiles.
Cooking the miso early lets it caramelize and deepens its flavor.
Before you start
Start the rice before you begin the curry.
