In a skillet, lightly roast the cashews. Set aside.
In the same skillet over high heat, sweat the onion for 2 minutes in the fat of your choice. Add the garlic, ginger and curry. Mix and add the coconut milk and the vegetable broth. Let simmer 5 minutes over medium heat.
Season the salmon cubes with salt and pepper.
Add the sugar, the cashew nuts, the red pepper and the salmon cubes to the preparation.
Cook for another 3 to 4 additional minutes. Rectify seasoning, add cayenne pepper to taste and chopped cilantro.
Serve with rice.