Keto Salmon and Coconut Curry
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide the curry between two serving dishes. Finely chop the fresh cilantro. Scatter the toasted coconut flakes and cilantro over the curry and serve hot with your preferred low carb sides.
Ingredients
- Salmon Fillet by Morrisons – 2 fillet
- Coconut Oil – 1 tablespoon
- Red Onion – 1 tablespoon
- Garlic – 1 clove
- Curry Powder – 1 tablespoon
- Unsweetened Toasted Coconut Flakes by Let’s Do Organic – 1 tbsp
- Cilantro – 1 tablespoon
- Coconut Cream (liquid From Grated Meat) – ½ cup
- Tomato Sauce – ¼ cup
- Vegetable Broth, Bouillon Or Consomme – ¼ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon