The following recipe was adapted from the Coconut-miso salmon curry at NYT Cooking.

🥫 Ingredients

Curry base

• 2 tbsp avocado oil
• 1 medium red or yellow onion, halved and sliced
• 3-5 garlic cloves, thinly sliced
• 2 tbsp minced ginger
• Salt and black pepper
• 1/4 cup white miso
• Splash of fish sauce
• 1/2 cup unsweetened, full-fat canned coconut milk
• 1/2 cup water

Protein, toppings, etc.

• 1 salmon fillet, cut into 2-inch pieces
• 3-5 cups spinach, or other leafy green
• 1/2 tbsp lime juice
• Steamed rice or silken tofu for serving
• Fresh cilantro and/or basil for topping

🔪 Instructions

1. In a medium or large pot, heat oil over medium. Add onion, ginger, and garlic, and season with salt and pepper. Cook, stirring occasionally until softened (~3 min). Add miso and cook, stirring frequently, until lightly caramelized (~2 min).
2. Add coconut milk, water, and a splash of fish sauce, and bring to a boil over high heat. Cook until liquid is slightly reduced (~5-10 min).
3. Stir in salmon, reduce heat to medium-low and simmer gently until just cooked through (~5 min). Turn heat off and stir in spinach and lime juice.
4. Add curry to rice or tofu base. Top with cilantro and/or basil, and Enjoy ◡̈