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–+ servings
coconut salmon curry in a pan with limes and cashews.

Salmon Curry with Creamy Thai Coconut Cashew Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Salmon Curry with Creamy Thai Coconut Cashew Sauce is an easy-to-make and delicious fish curry recipe. The salmon is poached in a simple coconut Thai curry sauce that begs to be poured over rice. It's a 20-minute dinner recipe everyone will love.

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 cashew butter
  • Juice from ½ lime
  • 2 tablespoons red curry paste
  • 1 tablespoon EACH: fish sauce and soy sauce
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • aalt, to taste

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 soy sauce, 2 teaspoons grated ginger, aalt, 2 cloves garlic, 1 tablespoon honey
    A hand uses a whisk to mix a brown salmon curry sauce with visible chunks in a glass bowl on a marble countertop.
  • 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
    Four raw salmon fillets, perfect for preparing a flavorful salmon curry, are arranged in a metal pan on a marble surface.
  • Reduce the heat to medium, then pour the curry sauce into the pan, cover the pan, and let it cook for 3 minutes. Remove the pan from the heat and carefully stir the thickened sauce.
    Toasted or spicy cashews and some cilantro
    A hand uses a white spoon to stir salmon fillets in a brown salmon curry marinade inside a metal bowl on a marble countertop.
  • Serve the curry right away, preferably over rice. Top with cilantro and a few toasted cashews.
    A white bowl filled with rice, chicken in orange curry sauce, and garnished with cashews and fresh cilantro on a marble surface, reminiscent of a vibrant salmon curry presentation.

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!
Serving: 1 serving = ¼ of the recipe, Calories: 456kcal, Carbohydrates: 11g, Protein: 38g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 11g, Cholesterol: 94mg, Sodium: 540mg, Potassium: 999mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1252IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 3mg