coconut salmon curry in a pan with limes and cashews.

Cashew Coconut Salmon Curry

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai


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!



  • 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)


  1. Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
  2. 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.
  3. 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.


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!