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!
Calories 382 kcal
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)
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.
Add the garlic and ginger and cook 30 seconds, stirring constantly.
Stir in the tamari sauce, fish sauce, salt, red pepper flakes, water, and coconut milk.
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.
Taste and add salt and black pepper as desired. Serve garnished with fresh cilantro and lime wedges, if desired.
Calories: 382 kcal | Carbohydrates: 11 g | Protein: 23 g | Fat: 28 g | Saturated Fat: 21 g | Cholesterol: 48 mg | Sodium: 524 mg | Potassium: 931 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 685 IU | Vitamin C: 33.7 mg | Calcium: 55 mg | Iron: 2.4 mg