Thai yellow curry with salmon and cashews

The Thai yellow curry recipe we’ve perfected over the years can be found here. Thai yellow curry is really flexible and can handle all manner of ingredients. In this dish I’ve used:

Salmon from Sitka Salmon in Alaska
Red bell pepper, frozen peas and canned bamboo shoots
Crushed Trader Joe’s Chili Limi cashews
Home made rice with a hit of saffron, turmeric and vegetable stock

Stuart Melling

Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!

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