10 g  10 + 20 m Easy

Keto Thai fish curry

4.8 32 ratings
This creamy keto oven-bake curry is a great way to cook
fish loaded with flavor and pizazz. Even better, it's quick
and easy to make. It might just become a new weeknight
favorite.

4 servings
Ingredients
1 tbsp coconut oil for
greasing the baking dish
1½ lbs salmon, boneless
fillets or white fish, in
pieces
salt and pepper
1 oz. butter or ghee or
coconut oil
2 tbsp red curry paste or
green curry paste
2 cups coconut cream
½ cup (¼ oz.) fresh
cilantro, chopped
1 lb cauliflower or broccoli
www.dietdoctor.com
Making low carb simple
Instructions
1 Preheat the oven to 400°F (200°C). Grease a medium-
sized baking dish.
2 Place the fish pieces snuggly in the baking dish. Salt
and pepper generously and place butter or oil on top of
each fish piece.
Mix coconut cream, curry paste, and chopped cilantro in
3
a small bowl and pour over the fish. Bake in the oven
for 20 minutes or until the fish is done.
4 In the meantime, cut the cauliflower into small florets
and boil in lightly salted water for a couple of minutes.
Serve with the fish.
Tip!
If you can't find coconut cream in your grocery store you can
use canned coconut milk, but then use two cans. Let the cans
sit in the refrigerator for a few hours or over night. Carefully
open the cans and scoop out the coconut cream that will have
solidified on top.

Don't use the thinner coconut water from the can for this recipe,
but don't throw it out either. You can save it and use in
smoothies and other refreshing drinks.