Thai Red Curry Salmon
Thai Red Curry Salmon is a super easy one pot less than 30-minute low carb recipe with delicious salmon, shrimp, vegetables in a creamy coconut Thai spiced broth.
Servings: 4
Calories: 364kcal
Ingredients
- 1 tablespoon coconut oil or oil of choice
- 4 fillets salmon skin removed and remove any bones
- 1 pound shrimp peeled and deveined
- salt and pepper to taste
- 1 inch ginger knob fresh peeled and grated
- 2 tablespoon red curry paste
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 cup baby bok choy or vegetable of choice
- 14 ounces coconut milk
- 2 tablespoons fish sauce gluten-free
- 1.5 tablespoons brown sugar or sugar alternative of choice (we used a brown sugar stevia alternative- if using stevia based use 0.75 tablespoons)
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- fresh chilis garnish - optional
- cilantro (coriander) garnish - optional
Instructions
- Prepare all ingredients mise en place (chopped and ready togo) as this cooking procedure is going to go quickly.
- If your salmon has the skin on it remove it. Find the sharpest knife you have in your house and hon it. Lay your salmon skin side down on a cutting board. Grab the end of the skin. Hold down firmly and you run your knife along the edge, pressing down to the skin.
- Salt and pepper your salmon on both sides. Add coconut oil to a frying pan or oil of choice.
- Sear the salmon on both sides for about 3 minutes. Remove from pan.
- Add your ginger, garlic, red curry paste and onions to the pan and cook for a minute or two until aromatic.
- Add your green and red bell pepper and bok choy to the pan. Stir to incorporate. Next, shake up your coconut milk well and add to the pan. Turn up your heat and allow the steam to escape and your sauce to reduces lightly and your coconut milk will start to get to the cracking stage. Then add your fish sauce and sugar alternative of choice.
- Add shrimp and seared salmon back into the pan with curry. Continue to cook uncovered for another 1 to 2 minutes or until the shrimp are no longer translucent and the salmon flakes easily with a fork.
- Drizzle with lime juice, lemon zest and stir.
- Garnish with red chilis and cilantro as desired. Serve Thai Red Curry Salmon on its own or with a side of cauliflower rice for a lower carb dinner or on top of rice noodles or rice if you are not watching the carbs. We like to serve with an extra lime wedges on the side. Enjoy!
Video
Notes
Secrets to making a thick luxurious Thai Curry
- Choose a quality brand coconut milk without any additives or stabilizers.
- Shake the can of coconut briskly before adding to your red curry paste and aromatics.
- Allow the curry to come to the crack stage before adding the rest of your ingredients.
- Do not add frozen or wet soggy vegetables or other ingredients to your curry.
Nutrition
Serving: 1bowl | Calories: 364kcal | Carbohydrates: 11g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 870mg | Potassium: 974mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3742IU | Vitamin C: 91mg | Calcium: 92mg | Iron: 2mg
