Cashew Coconut Thai Salmon Curry
A rich and creamy Thai-inspired salmon curry withcoconut milk, cashew butter, and red curry paste, topped with toasted cashewsand cilantro.
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.
Nutrition
Calories: 450kcal
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