Coconut-miso salmon curry from The New York Times Cooking

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute basmati rice for jasmine rice.

  • sharone7 on February 18, 2021

    Use a whole can of coconut milk and less water (1-2 cups vs 3) if you want the broth to be richer and thicker

  • tmatthey on February 09, 2020

    Loosely followed the recipe with a nod to the many comments to decrease water, increase canned coco milk - and to increase garlic, ginger, maybe even add some heat. Did not have more than a handful of tender greens at hand so I threw in small cauliflower florets bits and diced carrots, adding them in when instructed to bring milk/water to a boil. Then added some shredded cabbage with the left over pieces of salmon I wanted to use up. Really enjoyed our dinner even if we did not have much "spinach." Saving recipe with EYB to use a template for future seafood meals.

  • Lepa on January 19, 2020

    I made this incorporating some suggestions from the comments at the NYT: I used the whole can of coconut milk and only used one cup of water; I added a bit more garlic; I added a tbsp of fish sauce instead of salt to ramp up the umami flavor. Like @Laura, I found the onions to be a bit large so I cut the onion in fourths and then sliced it so the onion slices were about two inches long. We ended up really loving the resulting curry (including the kids) and I will be making this again (very soon!) The adults added sriracha to ours at the end. YUM!

  • Laura on March 03, 2019

    I wasn't crazy about this and ours certainly didn't look as pretty as the photo. It calls for adding only 1/2 a cup of coconut milk, but I really think it needs more. The weirdest thing about the recipe is that it calls for cutting a red onion in half and then cutting 1/2-inch slices -- these huge slices did not work in the recipe -- not only were they awkward, they were also unattractive. I wouldn't make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.