Keto Thai Fish with Curry and Coconut

On the table in: 30 minutes
Serves: 4
Origin: Asian

Ingredients:

  • 30 g butter or olive oil, for greasing the baking dish
  • 700 g salmon or white fish, in pieces
  • salt and pepper
  • 4 tbsp butter or ghee
  • 2 tbsp red curry paste or green curry paste
  • 400 g coconut cream
  • 120 ml fresh cilantro, chopped
  • 450 g cauliflower or broccoli

Nutritional Information

Per serving: 880 calories; 9g net carbs; 42g protein; 75g fat; 5g fibre

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish.
  2. Place the fish pieces snugly in the baking dish. Salt and pepper generously and place a tablespoon of butter on top of each fish piece.
  3. Mix coconut cream, curry paste and chopped cilantro in a small bowl and pour over the fish.
  4. Bake in the oven for 20 minutes or until the fish is done.
  5. In the meantime, cut the broccoli or cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish.

Chef’s suggestions:

  • If you can’t find coconut cream in your grocery store you can use coconut milk, but then use two cans. Let sit in the refrigerator for a few hours or over night. Carefully open the cans and remove the coconut water but don’t throw it out. You can save it and use in smoothies and other refreshing drinks.
  • If you are gluten free, check the brand of curry paste you are using is gluten free.

We would like to acknowledge that this recipe was sourced from Diet Doctor on 27 February 2019.

Recipe by Anne Aobadia. Photo by Emma Shevtzoff.

https://www.dietdoctor.com/recipes/keto-thai-fish-curry-coconut