Cashew Coconut Thai Salmon Curry

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.