Here’s a recipe I created when I was living in the middle of the woods, high up in the mountains of California. The nearest grocery store, as you can imagine, left a lot to be desired. That meant that once a month I drove an hour to the nearest Costco and bought a lot of frozen fish, seafood, chicken, meats, and vegetables. So although I’ve written this recipe as using fresh fish, it works just as well with frozen.
Note: This recipe is a bit high for keto, but just fine for low carb or maintenance meals.
Thai Salmon Curry
Serves 2 // 649.3 calories, 39.1g fat, 16g net carbs, 56.4g protein
1 tablespoon coconut oil
1 cup chopped green onion tops
2 Serrano chilies, chopped or thinly sliced
3 (1-inch) pieces fresh ginger, minced (about 3 tablespoons)
4 garlic cloves, thinly sliced
1 tablespoon curry powder
Sea salt and black pepper
1 cup Taste of Thai unsweetened, full-fat canned coconut milk
1/2–3/4 cup water
1 red bell pepper, chopped
1 pound silver salmon (skinned), cut into 2-inch pieces
(Alternatives: prawns, white-fleshed fish, chicken)
4 ounces bok choy, sliced
1 tablespoon fresh lime juice, plus lime wedges for serving
1/2 cup chopped fresh Thai basil
1/2 cup chopped fresh cilantro
Optional: cauliflower rice or one package low carb Kibun Healthy Noodles (available at Costco)
In a large pot, heat oil over medium. Add onion, chilies, ginger, garlic, curry powder, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
Add coconut milk, water, and red bell pepper—bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Add salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in bok choy and lime juice.
Add salmon curry to big shallow soup bowls, and add basil and cilantro. Serve with lime wedges for squeezing on top.
I also like this curry served over cauliflower rice or Kibun Healthy Noodles.