Low Carb Keto Salmon Curry Recipes
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 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool. Heat remaining 1 tbsp oil. Add garlic and ginger and cook 1 minute until fragrant and golden. Stir in chili paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
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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.
- Finely chop the onion and thinly slice the garlic. Add them to the pan used to cook the salmon. Sweat gently for a few minutes until tender and fragrant.
- Add the coconut cream, stock, curry powder, salt, pepper, and tomato sauce. Stir well to combine. Bring to a gentle boil, then reduce to a simmer for 7-8 minutes to thicken and reduce the sauce. You may add more seasoning or spices as desired to suit your personal taste.
- Flake the cooked salmon into the sauce. Heat the salmon through for a minute or two more until piping hot, and the sauce is thick and creamy. If you would like a thinner sauce, simply add a little more stock or water.
KETO GREEN CURRY SALMON AND BOK CHOY ... - LOW CARB SIMPLIFIED
From lowcarbsimplified.com
Cuisine ThaiTotal Time 15 minsCategory Seafood RecipesCalories 504 per serving
- 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).
- Heat curry, salmon and bok choy: In a large skillet over medium heat, stir in coconut milk, curry paste, chicken broth and fish sauce. After it begins to simmer, put in salmon fillets and surround with bok choy in an even layer. Cover pan and steam salmon on medium low heat until cooked (or thermometer indicates 145 degrees), about 7 to 8 minutes.
- Finish the dish: Remove pan from heat and drizzle with lime juice. Plate and garnish with cashews and cilantro if desired.
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4.9/5 (49)Calories 265 per servingCategory Main Course
- In a medium bowl, combine all ingredients except olive oil. Mix until just combined, but don't over mix.
- Using your hands, form mixture into 6 (1/2-inch thick) patties and place on a parchment lined baking sheet. Patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
- Heat the olive oil in a large skillet over medium heat. Add salmon patties to the skillet without touching each other, and cook for 3-4 minutes, until golden brown on the bottom. Flip patties and cook for another 3-4 minutes, until browned on the other side.
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- Preheat oven to 450°F. Brush salmon fillets with olive oil, place on a baking sheet (skin side down) and season with salt and pepper.
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- Heat oil in a 10" or larger cast-iron skillet over medium heat. Sauté curry paste, ginger, garlic and onion until fragrant, about 5 minutes.
- Add in all remaining ingredients, except basil, and simmer 7-10 minutes or until veggies are soft and salmon is fully cooked.
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