A comforting and vibrant salmon curry simmered in a luscious coconut-miso broth, bursting with umami and fresh flavors.

Scale

Heat the vegetable oil in a pan over medium heat.
Add the onion, garlic, and ginger, and sauté until fragrant.
Stir in the red curry paste and miso paste, cook for 1-2 minutes.
Pour in the coconut milk and mix well.
Add fish sauce, brown sugar, and lime juice. Stir to combine.
Bring to a simmer, then add the red bell pepper.
Place the salmon fillets in the sauce and cover. Simmer gently for 10-12 minutes until cooked through.
Serve hot over jasmine rice and garnish with fresh cilantro.

Adjust spice level by increasing or decreasing the amount of red curry paste. Use low-sodium fish sauce to control saltiness.

Keywords: curry, saumon, coco, miso, plat principal, asiatique