Instant Pot Keto Thai Salmon Curry Original Recipes

CURRY SALMON WITH COCONUT MILK AND BOK CHOY

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.

INSTANT POT KETO THAI SALMON CURRY ORIGINAL

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.