Salmon is a fish typically readily found and is an excellent source of omega fatty acids, iron, and a lean protein that goes with almost anything. It cooks in no time, whether cooked on grilled, smoked, broiled, pan-seared, or poached. An exciting way to add salmon to the menu is by making Coconut Salmon Curry; It has a creamy but light texture, packed with the intense aromatics of Thai yellow curry paste, onions, ginger, fish sauce, fresh lime, and Thai basil. The salmon is poached in the curry sauce to absorb the flavors while cooking alongside spinach and bok choy for extra texture and nutrients. This dish is low in carbs, made using only one pan or wok, and done in 30 minutes.
Coconut salmon curry can be served with riced vegetables to keep it keto-friendly, with a fresh green salad or brown rice, depending on your preferences.
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- 1 pound Salmon Fillet, skin off and diced into 1 inch cubes
- 1 tablespoon Coconut Oil
- 1 small Onion, sliced thinly
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Thai Yellow Curry Paste
- 1 (8oz) can Unsweetened Coconut Milk
- 1 tablespoon Fish Sauce
- 1 Lime, cut in half
- 3 Baby Bok Choy, diced
- 1/2 (2oz) bag Baby Spinach Leaves
- 1/4 cup Thai Basil Leaves, torn
- 1/8 teaspoon Ground Black Pepper
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