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.
Ingredients
1tablespooncoconut oil
4salmon fillets, skin removed
Toasted or spicy cashews and some cilantro, to serve
1tablespooneach: fish sauce and coco aminos, can sub soy sauce
2teaspoonsgrated ginger
¼teaspoonsalt, omit if using soy sauce
2clovesgarlic, minced
Optional: 1 tablespoon honey, omit for Whole30
Instructions
Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
¾ cup water, ½ cup canned coconut milk, 4 tablespoons cashew butter, Juice from ½ lime, 2 tablespoons red curry paste, 1 tablespoon each: fish sauce and coco aminos, 2 teaspoons grated ginger, ¼ teaspoon salt, 2 cloves garlic, Optional: 1 tablespoon honey
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.
1 tablespoon coconut oil, 4 salmon fillets
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.
Toasted or spicy cashews and some 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!