Salmon Curry Skillet

This post was created by my lovely fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.com.

If you enjoy Thai food as much as we do, you just might end up adding this to your permanent “go-to” recipe pile. Filled with a cornucopia of incredible flavors such as ginger, garlic, lime juice, basil, and red pepper, this skillet will amaze your dinner guests as each bite takes them to a different place on this flavorful journey.

Salmon is one of our favorite dishes: packed with zest, healthy fats, and healthy micronutrients, you can’t go wrong with this kind of fish on a low-carb diet. Its unique flavor also allows you to get all of the benefits of eating fish while avoiding that typical “fishy” taste many people dislike.

This centerpiece is complemented by the savoury spice that curry brings to the table, creating a dish that will make a delicious impact on your taste buds. Coconut milk is used to thicken the skillet, providing a creamy depth that’s impossible to achieve with a thinner base. Pair this with a steaming serving of fresh cauliflower rice, and a side of keto roti and you might be tempted to make this several days in a row!

OTHER SALMON RECIPES TO TRY

Greek Salmon

Salmon Curry Skillet

Rami & Vicky Abrams

A vibrant and spicy salmon curry cooked in the skillet for a tasty dinner.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Thai

Servings 5 servings

Calories 397 kcal

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Ingredients

 

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• 1 tablespoon coconut oil
• 1 small onion, yello diced
• 2 tablespoons Thai curry paste, green
• 1 tablespoon ginger, fresh grated
• 2 cloves garlic minced
• 13.5 oz coconut milk canned
• ½ cup chicken broth
• 1.5 tablespoons fish sauce
• ½ lime juiced & zested
• 1 pound salmon, boneless cut into chunks
• 1 head bok choy, baby sliced
• 1 cup shiitake mushrooms sliced
• 1 small red pepper cored & sliced thin
• ¼ cup basil, fresh sliced thin

Instructions

 

• Heat the oil in a large cast-iron skillet over medium heat.
• Add the onion, curry paste, ginger, and garlic and sauté for 3 to 4 minutes until fragrant.
• Stir in the coconut milk, chicken broth, fish sauce, lime juice, and lime zest.
• Add the salmon, baby bok choy, mushrooms, and red pepper then simmer for 5 minutes until the salmon is just cooked through.
• Garnish with fresh basil and serve over steamed cauliflower rice, if desired.

Notes

Rami & Vicky Abrams created Tasteaholics.com in 2015 to master the art of creating extremely delicious and healthy low-carb food while researching the truth behind nutrition, dieting, and overall health. Their mission is to continue to grow the keto and low-carb movement and help their followers improve their health and outlook on life through nutrition

Nutrition

Serving: 1servingCalories: 397kcalCarbohydrates: 9.3gProtein: 21.8gFat: 31.3gFiber: 1.9g

The information shown is an estimate provided by an online nutrition calculator.

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