Keto salmon coconut curry is a warm, comforting, one-pot food that’s great for the whole family. Its low-carb, gluten-free, refined sugar-free, whole30-compliant, egg-free, and nut-free.
In addition, it can easily be made vegan and vegetarian. It’s flavor-rich because of the delicious curry sauce and only requires 30 minutes of preparation and cooking time.
Also, it can be kept in the freezer for a delicious keto-frozen meal! Finally, there’s nothing like a healthy, comforting salmon curry to make you feel rejuvenated.
This low-carb coconut curry is full of flavor thanks to the combination of creamy coconut milk and aromatic spices.
Many curries purchased at the store are filled with preservatives, MSG, and sugars. However, this low-carb, gluten-free coconut salmon curry is a nice dish for a quick keto dinner or a tasty meal to enjoy with the family.
Keto Salmon and Coconut Curry
This quick and easy keto salmon curry is loaded with flavor and healthy fats.
Tender pieces of salmon are simmered in a creamy broth of tomato, curry spices, and coconut, together with fresh cilantro and crunchy toasted coconut flakes toppings.
This is the perfect keto dish when you’re short on time and searching for a simple yet flavorsome dinner.
One serving bowl of curry contains a net carb of 5.4 grams, 38.4 grams of protein, and 43.8 grams of healthy fats.
Can I Use A Different Fish?
We used fresh salmon fillets for our keto-friendly fish curry recipe. Salmons is an excellent choice for ketogenic diets as they are naturally rich in omega 3s and healthy fats.
You may swap this for an alternative fish like haddock or cod if you wish. Kindly follow the recipe and adjust cook times as needed for your preferred fish.
Serving Suggestions
This creamy keto salmon curry is best served with a plate of cauliflower rice to make a healthy lunch or dinner choice.
The salmon coconut curry would also be delicious when served with a side of broccoli or steamed green beans.
Ingredients
- 2 Salmon fillet
- One tablespoon of coconut oil
- One tablespoon of red onion
- One clove of garlic
- One tablespoon of curry powder
- 1 tbsp of unsweetened toasted coconut flakes
- One tablespoon of cilantro
- ½ cup of coconut cream (liquid from grated meat)
- ¼ cup of tomato sauce
- ¼ cup of vegetable broth, bouillon, or consomme
- ¼ teaspoon of salt, sea salt
- ⅛ teaspoon of black pepper
Recipe steps
Step 1:
Pour the coconut oil into a large saucepan/Dutch oven and heat it. Then add the salmon fillets to the saucepan.
Cook the salmon fillets for several minutes on both sides until thoroughly cooked and lightly golden. Remove the fillets from the pan and set them aside.
Step 2:
Thinly slice the clove of garlic and finely chop the red onion. Add both to the saucepan used to cook the salmon.
Gently sweat for a few minutes until fragrant and tender.
Step 3:
Add the stock, coconut cream, salt, curry powder, tomato sauce, and pepper. Stir well for ingredients to combine.
Then bring to a gentle boil by reducing to a simmer for 7-8 minutes to reduce the sauce and thicken.
You may put more spices or seasoning as desired to suit your taste.
Step 4:
Chip the cooked salmon into the sauce and heat for a minute or two until very hot and the sauce is creamy and thick.
If you prefer a thinner sauce, add a little more water or stock.
Step 5:
Share the curry between two serving bowls. Then finely chop the fresh cilantro and scatter it with the toasted coconut flakes over the curry.
Serve hot with your desired low-carb sides.
You can explore more keto diet recipes on Keto Creator. Or reach out to us for a keto diet plan.