This Cashew Coconut Thai Salmon Curry brings together rich, creamy, and spicy flavors in a dish that’s both nourishing and satisfying. The tender salmon fillets simmer in a luxurious sauce made with coconut milk, cashew butter, and red curry paste, infused with ginger and lime for a burst of freshness. Whether you’re cooking for a special occasion or just craving something exotic for dinner, this easy-to-follow recipe delivers restaurant-quality flavors right at home. Garnished with toasted cashews and fresh cilantro, this curry is perfect served over rice or alongside vegetables.
Ingredients:
For the Salmon:
- 1 tablespoon coconut oil
- 4 salmon fillets (skin removed)
- Toasted or spicy cashews (for garnish)
- Fresh cilantro (for garnish)
For the 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 fish sauce
- 1 tablespoon coconut aminos (or soy sauce)
- 2 teaspoons grated ginger
- ¼ teaspoon salt (omit if using soy sauce)
- 2 cloves garlic, minced
- Add 1 tablespoon of honey if desired (skip this step for Whole30 compliance).
Instructions:
- Prepare the Curry Sauce:
- In a bowl, whisk together the water, coconut milk, cashew butter, lime juice, red curry paste, fish sauce, coconut aminos (or soy sauce), ginger, minced garlic, and salt.
- Add honey if using. Set aside.
- Cook the Salmon:
- Heat the coconut oil in a large skillet over medium heat.
- Season the salmon fillets lightly with salt and pepper.
- Once the oil is hot, add the salmon fillets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Simmer the Curry Sauce:
- In the same skillet, pour in the prepared cashew coconut curry sauce.
- Let it cook for 5-6 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine and Serve:
- Add the cooked salmon fillets back into the skillet with the curry sauce, gently spooning the sauce over the salmon to coat.
- Simmer for an additional 2-3 minutes to warm the salmon through.
- Garnish and Serve:
- Serve the salmon fillets with the cashew coconut curry sauce spooned over the top.
- Garnish with toasted cashews and fresh cilantro.
Conclusion:
This Cashew Coconut Thai Salmon Curry is a flavorful, healthy dish that combines the richness of coconut milk and cashew butter with the heat of red curry paste and the freshness of lime and ginger. It’s perfect for a quick weeknight meal or an impressive dinner party dish. The added crunch from toasted cashews and the burst of fresh cilantro elevate the flavors to create a balanced, satisfying meal.
Cashew Coconut Thai Salmon Curry
Ingredients
For the Salmon:
- 1 tablespoon coconut oil
- 4 salmon fillets skin removed
- Toasted or spicy cashews for garnish
- Fresh cilantro for garnish
For the 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 fish sauce
- 1 tablespoon coconut aminos or soy sauce
- 2 teaspoons grated ginger
- ¼ teaspoon salt omit if using soy sauce
- 2 cloves garlic minced
- Add 1 tablespoon of honey if desired skip this step for Whole30 compliance.
Instructions
Prepare the Curry Sauce:
- In a bowl, whisk together the water, coconut milk, cashew butter, lime juice, red curry paste, fish sauce, coconut aminos (or soy sauce), ginger, minced garlic, and salt.
- Add honey if using. Set aside.
Cook the Salmon:
- Heat the coconut oil in a large skillet over medium heat.
- Season the salmon fillets lightly with salt and pepper.
- Once the oil is hot, add the salmon fillets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
Simmer the Curry Sauce:
- In the same skillet, pour in the prepared cashew coconut curry sauce.
- Let it cook for 5-6 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine and Serve:
- Add the cooked salmon fillets back into the skillet with the curry sauce, gently spooning the sauce over the salmon to coat.
- Simmer for an additional 2-3 minutes to warm the salmon through.
Garnish and Serve:
- Serve the salmon fillets with the cashew coconut curry sauce spooned over the top.
- Garnish with toasted cashews and fresh cilantro.