Low Carb Salmon Thai Red Curry

Low Carb Salmon Thai Red Curry

 

Low Carb Salmon Thai Red Curry

Low Carb Salmon Thai Red Curry

This low carb Thai curry is packed with aromatic herbs and spices, creamy coconut and omega 3 rich salmon. The curry paste is made from scratch and requires the use of a good food processor! 
The curry is served over a portion of cauliflower rice but would be just as delicious with courgette noodles.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 2
Calories 457 kcal

Ingredients
  

  • 2 tbsp coconut oil
  • 2 anchovy fillets
  • 2 salmon skinless and roughly diced
  • 2 tsp lime juice
  • 2.5 cm fresh ginger peeled
  • 1 clove garlic peeled
  • 100 g cauliflower rice
  • 1 small red chilli de-seeded and roughly chopped
  • 240 ml coconut milk
  • 240 ml vegetable stock
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ small red bell pepper sliced
  • ½ stalk lemongrass roughly chopped
  • 50 g green beans halved
  • ¼ medium white onions finely chopped
  • 5 g fresh coriander (cilantro)
  • salt and pepper to season

Instructions
 

  • To prepare the curry paste, add the ginger, garlic, lemongrass, chilli, 1 tablespoon of coconut oil, ground cumin, ground coriander, lime juice, black pepper, anchovy fillets and one tablespoon of the coconut milk to a food processor.
  • Blend to combine forming a thick paste.
  • Heat the remaining coconut oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.
  • Reduce the heat to low and add the curry paste to the pan. Stir well to combine and cook for 2 minutes until fragrant.
  • Add the remaining coconut milk and stock to the pan. Bring to a boil then reduce to a simmer for 10 minutes.
  • Add the pepper, beans and salmon to the curry sauce and simmer for a further 5 minutes or until the vegetables are tender and the fish is cooked through.
  • Whilst the salmon is cooking, add the cauliflower rice to a small pan with a tablespoon of water and cook for a minute or two until hot through.
  • Serve the curry over the cauliflower rice and scatter with fresh coriander.

Nutrition

Calories: 457kcalCarbohydrates: 14gProtein: 22gFat: 36gFiber: 4g
Keyword Curry, red curry, Salmon
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