Instant Pot Keto Thai Salmon Curry Original Recipes
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
INSTANT POT KETO THAI SALMON CURRY ORIGINAL
Recipe for Instant Pot Keto Thai Salmon Curry Original
Provided by Healing Gourmet
Categories Keto Recipes Pressure Cooker Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
- Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
- Place the diced wild salmon into the broth.
- Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
- When the time is up, do a quick release.
- Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.
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