Curry salmon and coconut milk
Ingredients for salmon curry
2 tablespoons coconut, olive or avocado oil
½ small onion finely chopped
1 red pepper cut into thin slices
2 cloves of crushed garlic
½ teaspoon grated ginger
1 teaspoon salt to taste
1 ½ tablespoons curry powder
¼ teaspoon ground turmeric
1 teaspoon coriander
1 tablespoon keto sweetener, optional
1 teaspoon chili garlic paste
Full fat coconut milk or canned coconut cream can be suitable for keto diet
1 lemon juice
2 cups coarsely chopped spinach (optional) will give it a green color and without it it will have a red curry color
How to make salmon curry
In a large skillet over medium heat, add 1 tablespoon of oil and salmon fillets. Fry the salmon for 1-2 minutes per side. Remove the salmon from the skillet.
Add the remaining tablespoon of oil with the onion and pepper slices. Fry for 4-5 minutes or until vegetables begin to soften
Stir with mashed garlic and ginger and fry for 1 minute
In a separate small bowl, whisk together salt, curry powder, turmeric, coriander, and sweetener (if using).
Add the spice mixture, chili paste, coconut milk, and lemon juice to the skillet and stir until combined. Bring the sauce to a boil, then reduce the heat to a simmer.
Place the salmon fillets back into the skillet and cover the skillet. Simmer salmon curry for 10-12 minutes or until salmon is fully cooked. Add chopped spinach just before serving.
Serve with kale salad
If you do not add spinach, you can add small broccoli florets and very finely chopped carrots
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