Stovetop, Pot (small)
Remove the salmon skin, if needed.
Cook the rice according to the package directions.
In a separate pot, add the coconut milk & curry paste. Bring it to a simmer. Add the water & stir.
Add the peas & salmon. Season with salt & pepper. Cover & cook over low heat for 7-10 min, or until the salmon is cooked through.
Remove both pots from the heat. Fluff the rice.
Spoon the rice into a serving bowl. Top with the salmon. Ladle the peas & coconut curry over top. Garnish with cashews, chopped cilantro & lime wedges (optional). Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon Coconut Curry" contains 854 Energy, 48 g of Fat, 58 g of Carbohydrates, 47 g of Protein, 6 g of Fiber.