COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
- Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRY SALMON WITH COCONUT MILK AND BOK CHOY
This Curry Salmon With Coconut Milk And Bok Choy is a nutrient-dense, high-protein, and gluten-free one-pan stovetop dish that everyone will love! The curry paste and sauce are made with ingredients like curry powder, fresh ginger, and coconut milk and are rich in flavor. The entire recipe can be ready to eat in just 30 minutes, and it even freezes well!
Provided by Sara Nelson
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 22
Steps:
- In a large pan over medium heat, dry-fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool. To a mortar and pestle or single-serve blender attachment, add all curry paste ingredients and grind or pulse until well-combined. Set aside.
- Cut the salmon into 1-inch x 1-inch cubes. Set aside.
- Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally, so it doesn't stick to the pan. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
- To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.
Nutrition Facts : ServingSize 1 small bowl (~1 cup), Calories 356 calories, Sugar 3 g, Sodium 2310.1 mg, Fat 23.2 g, SaturatedFat 11 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 1.8 g, Protein 30.9 g, Cholesterol 56.1 mg
CHUNKY SALMON CHOWDER
Creamy and chunky with tender salmon and veggies, this is a home-style Salmon Chowder that everyone will love! And, it's on the table in under 30!
Provided by Chef Jenn
Categories Soup Soups & Stews
Time 30m
Number Of Ingredients 12
Steps:
- Sautee the onions, carrots (omit if strict keto), celery, and garlic in a heavy-bottomed pan over medium-high heat in the oil until translucent, about 4-6 minutes.
- Add the chicken stock and bring to a simmer. Simmer for about 10-12 minutes or until veggies are tender.
- Chunk the salmon and add it to the simmering pot.
- Add the cream and dill and season with salt and pepper. Add more to suit your taste.
- Serve with some of the chopped parsley on top.
Nutrition Facts : ServingSize 1 cup, Calories 180 kcal, Carbohydrate 5 g, Protein 8 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g
LOW-CARB KETO SALMON CURRY RECIPE
Steps:
- Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Nutrition Facts : Calories 905.3 calories, Carbohydrate 20.8 g, Cholesterol 101.6 mg, Fat 70.1 g, Fiber 8.2 g, Protein 56.2 g, SaturatedFat 52 g, Sodium 893.1 mg, Sugar 3.7 g
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- Heat the coconut oil in a large saucepan/Dutch oven. Add the salmon fillets to the pan. Cook the salmon for several minutes on each side until cooked through and lightly golden. Remove from the pan and set to one side.
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- Get started: Rinse and dry several bok choy leaves. Cut leaves into 2-inch pieces and stems into 1/2-inch slices. Weigh 4 ounces of bok choy (roughly 2 cups). Remove skin from salmon if needed (or desired).
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