Servings: 2 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
This low carb Thai curry is packed with aromatic herbs and spices, creamy coconut and omega 3 rich salmon. The curry paste is made from scratch and requires the use of a good food processor! The curry is served over a portion of cauliflower rice but would be just as delicious with courgette noodles.
- coconut oil (2 tbsp)
- anchovy fillets
- salmon fillets (2 small skinless and roughly diced)
- lime juice (2 tsp)
- fresh ginger (1 thumb sized piece peeled)
- garlic (1 clove peeled)
- cauliflower rice (1 cup)
- red chilli (1 small de-seeded and roughly chopped)
- coconut milk (1 cup)
- vegetable stock (1 cup)
- ground cumin (1tsp)
- ground coriander (1 tsp)
- red bell pepper (1/2 small sliced)
- lemongrass stalk (1/2 roughly chopped)
- green beans (1/3 cup halved)
- white onion (1/4 medium finely chopped)
- fresh coriander (1/4 cup)
- black pepper (generous pinch)
To prepare the curry paste, add the ginger, garlic, lemongrass, chilli, 1 tablespoon of coconut oil, ground cumin, ground coriander, lime juice, black pepper, anchovy fillets and one tablespoon of the coconut milk to a food processor.
Blend to combine forming a thick paste.
Heat the remaining coconut oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.
Reduce the heat to low and add the curry paste to the pan. Stir well to combine and cook for 2 minutes until fragrant.
Add the remaining coconut milk and stock to the pan. Bring to a boil then reduce to a simmer for 10 minutes.
Add the pepper, beans and salmon to the curry sauce and simmer for a further 5 minutes or until the vegetables are tender and the fish is cooked through.
Whilst the salmon is cooking, add the cauliflower rice to a small pan with a tablespoon of water and cook for a minute or two until hot through.
Serve the curry over the cauliflower rice and scatter with fresh coriander.
Salmon Low Carb Thai Red Curry 1.CR2
Salmon Low Carb Thai Red Curry 2.CR2
Salmon Low Carb Thai Red Curry 3.CR2