Coconut-Miso Salmon Curry

Ingredients (4 servings) 

• 2 tbsp vegetable oil
• 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
• 1 (1-inch) piece fresh ginger, minced (about 2 tbsp)
• 3 garlic cloves, thinly sliced
• Kosher salt and black pepper
• 4 tbsp white miso
• 1 can unsweetened, full-fat canned coconut milk (these are non UPF Lidl | Asda/online | Online/Holland & Barrett)
• 500 g (ish) salmon fillet, cut into 2-inch pieces
• Half a cup of frozen peas
• 140 g baby spinach (about 5 packed cups)
• 1 tbsp 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 coriander (optional)
• 1 fresh red chilli (less if you prefer)

Method - 25 mins total time

1.  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger, half of the fresh chilli and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelised, about 2 minutes.

2. Add coconut milk, fill the empty can with water and add that too. Bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.

3. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Halfway through this time, add the frozen peas. Turn off heat and stir in spinach and lime juice.

4. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

This recipe was slightly adapted from here: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry