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.
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