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image of a bowl of thai coconut curry with red bell peppers and yellow squash.

Keto Thai Coconut Curry Recipe with Fish

Aromatic with garlic and ginger, this Keto Thai Coconut Curry with Fish is as delicious as it is healthy. It features a balanced flavor profile and has a ton of veggies. Creamy coconut milk gives the broth flavor, body, and richness, and a squeeze of fresh lime juice at the end brightens up all the flavors!

Course Main Course
Cuisine thai
Keyword curry, dinner, freezer, keto, low carb, thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 382 kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 small yellow onion thinly sliced
  • 1/2 medium red bell pepper thinly sliced
  • 1 medium yellow summer squash halved lengthwise and thinly sliced
  • 2 large cloves garlic crushed or minced
  • 1/2 tablespoon fresh-grated ginger
  • 1 teaspoon tamari sauce
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes more or less to taste
  • 2 1/2 cups 600 ml water
  • 1 400 ml can full-fat unsweetened coconut milk
  • 1 lb 450 g cod filets
  • Fresh cilantro for garnish (optional)
  • Fresh lime wedges for squeezing on top (optional)

Instructions

  1. Add the oil to a 3-quart saucepan over medium-high heat. Once hot, add the onion, bell pepper, and yellow squash and cook until starting to soften, about 3 minutes, stirring occasionally.
  2. Add the garlic and ginger and cook 30 seconds, stirring constantly.
  3. Stir in the tamari sauce, fish sauce, salt, red pepper flakes, water, and coconut milk.
  4. Bring to a gentle simmer and then add the whole cod filets. Cover the saucepan, turn the heat down to simmer, and cook until the fish is opaque and flakes easily with a fork, about 10 minutes.
  5. Taste and add salt and black pepper as desired. Serve garnished with fresh cilantro and lime wedges, if desired.