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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.
Can you reheat a curry with coconut milk?
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Ingredients
- 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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