Recipe Cuisine: Thai
Theme: Fast & Fab
Coconut Salmon Miso Curry
By: Julie Hughes
Ingredients
- 1/2 cup Coconut Milk
- 1/4 cup white miso
- 1 teaspoon valcom kaffir lime leaves
- 1/2 medium red onion
- 1 tablespoon canola oil
- 2 tablespoons fresh grated ginger
- 3 garlic cloves, grated
- 750g fresh salmon in chunks
- 2 cups baby spinach
- 1 tablespoon fresh lime juice
- Garnish, Chopped coriander
- Steamed jasmine rice
- Lime wedge
- Fried shallots to sprinkle
- Sesame seeds to sprinkle
Product used in recipe
- VALCOM - KAFFIR LIME LEAVES
Method
- Heat 1 tablespoon oil over medium heat, add onion, ginger and garlic. Cook, stirring occasionally, until soft about 2 minutes. Add white miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk, 3 cups water and bring to boil over high heat. Cook about 4 mins until liquid is slightly reduced.
- Add kaffir lime leaves, then gently place salmon to poach in coconut milk mixture. Reduce heat to medium-low and simmer until just cooked through, about 5 minutes. Turn off heat, stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon and curry, top with coriander, sprinkle with fried shallots, sesame seeds and Valcom kaffir lime leaves. Serve with fresh lime wedge.
