Cashew Coconut Salmon Curry Recipe

Salmon is my preferred fish to eat, however it very well may be somewhat precarious to cook as it gets dry whenever overcooked even a bit. The most effortless approach to ensure this doesn’t occur is to tenderly poach the salmon. For this situation, we poach it in Thai coconut curry.

Numerous years prior, I shared the post Perfect Poached Fish with you. Poached fish sounds boring, BUT it is an incredible method to ensure the fish you’re cooking remains overall quite delicate.

Try to cook it over low warmth. I’ve given increasingly nitty gritty guidelines in the Perfect Poached Fish post, however fundamentally, you need just a couple of little air pockets ascending in the cooking fluid. In the event that the skillet is bubbling, turn down the warmth!

Cashew Coconut Salmon Curry

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Recipe by theendlessmeal Course: MainCuisine: AmericanDifficulty: Easy


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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.


  • 1 tablespoon coconut oil

  • 4 salmon fillets, skin removed

  • Toasted or spicy cashews and some cilantro, to serv

  • ¾ cup water

  • ½ cup canned coconut milk

  • 4 tablespoons cashews butter

  • Juice from ½ lime

  • 2 tablespoons red curry paste

  • 1 each each: fish sauce and coco aminos (can sub soy sauce)

  • 2 teaspoons grated ginger

  • ¼ teaspoon salt (omit if using soy sauce)

  • 2 garlic cloves, minced

  • Optional: 1 tablespoon honey (omit for Whole30)


  • Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
  • 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. Let them cook for 5 minutes.
  • 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.


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