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Cuisine:Description
Cashew Coconut Salmon Curry is an easy to make and crazy delicious fish curry recipe. The salmon is poached in a simple coconut Thai curry sauce that begs to be poured over rice or cauliflower rice. It’s a 20-minute dinner recipe everyone will love!
✨ If you love this salmon curry as much as I do, make sure to give it a 5-star review in the comments below!
Scale
Ingredients
- 1 tablespoon coconut oil
- 4 salmon fillets, skin removed
- Toasted or spicy cashews and some cilantro, to serve
Cashew Coconut Curry Sauce
- ¾ cup water
- ½ cup canned coconut milk
- 4 tablespoons cashews butter
- Juice from ½ lime
- 2 tablespoons red curry paste
- 1 tablespoon each: fish sauce and coco aminos (can sub soy sauce)
- 2 teaspoons grated ginger
- ¼ teaspoon salt (omit if using soy sauce)
- 2 garlic cloves, minced
- Optional: 1 tablespoon honey (omit for Whole30)
Instructions
- Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
- Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Dry the salmon fillets well with paper towels then add them to the pan skinless side down. Let them cook for 5 minutes.
- Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Remove the pan from the heat and carefully stir the thickened sauce. Serve topped with cashews and cilantro.
Notes
If you’re serving this with rice, put a pot on before you start cooking the fish (learn how to make the best basmati rice). Cauliflower rice also makes a great side!
Try serving this with curried sweet potatoes. Mash some steamed sweet potatoes with a little coconut milk, red curry paste, and salt. Yum!