You’d be forgiven for thinking this fragrant and creamy curry tastes too good to be healthy! But
because it’s made with coconut milk and salmon, it’s full of essential nutrients and a great
alternative to curries high in cream and oil. The rich sauce is best enjoyed poured over steamed rice.
1 tbsp coconut oil 4 salmon fillets, skin removed Toasted cashews and some cilantro, to garnish
for the COCONUT CURRY SAUCE
¾ cup of water ½ cup of canned coconut milk 4 tbsp ground cashews Juice from ½ lime 2 tbsp red curry paste 1 tbsp soya sauce 2 tsp grated ginger Pinch of salt 2 garlic cloves, minced 1 tsp honey (optional)
1. Begin by grounding the cashews and then whisk together the coconut curry sauce ingredients in a medium-sized bowl.
2. 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, carefully turn once.
3. 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 very carefully stir the thickened sauce. Serve topped with the toasted curried cashew nuts and cilantro.
COOKS NOTE; To toast the cashew, lightly spray a non stick pan and add a 1/2 tsp of curry powder and then add 1/4 cup of cashews and roast until golden brown.
Serve with Steamed Rice.
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