Cashew Coconut Salmon Curry
Cashew Coconut Salmon Curry is a vibrant and satisfying dish that harmoniously blends tender salmon fillets with creamy coconut milk and crunchy cashews. Infused with aromatic spices, this curry delivers a delightful balance of sweet and savory flavors. It’s perfect for weeknight dinners or special gatherings, pairing beautifully with rice or naan. Easy to prepare and customizable, this recipe brings the taste of the tropics to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sauté
- Cuisine: Tropical
Ingredients
Scale
- 1 lb salmon fillets
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup roasted unsalted cashews
- 2 tbsp curry powder
- 1-inch piece fresh ginger, grated
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 4 cups fresh spinach
- Salt and pepper to taste
- Cooked rice or naan for serving
Instructions
- Prep ingredients: chop onion, grate ginger, mince garlic, and cut salmon into bite-sized pieces.
- In a large skillet over medium heat, add oil and sauté onions until translucent (about 5 minutes). Stir in ginger and garlic until fragrant.
- Add curry powder; stir for another minute before adding coconut milk.
- Gently add salmon pieces into the sauce, cooking until opaque (6-8 minutes).
- Fold in spinach until wilted; then add cashews for crunch. Simmer on low for a few more minutes.
- Serve hot with rice or naan, drizzling any remaining sauce over the top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 2g
- Sodium: 330mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg