Keto Thai fish curry
This creamy keto oven-bake curry is a great way to cook fish loaded with flavor and pizazz. Even better, it's quick and easy to make. It might just become a new weeknight favorite.
- 1 ½ lbs salmon, boneless fillets or white fish fillets, in pieces
- salt
- 2 tbsp red curry paste or green curry paste
- 1/2 cup fresh cilantro (chopped)
- 1 lb cauliflower or broccoli
Preheat the oven to 400°F (200°C).
Place the fish pieces snuggly in a medium-sized baking dish. Salt generously.
Mix coconut cream, curry paste, and chopped cilantro in a small bowl and pour over the fish. Bake in the oven for 20 minutes or until the fish is done.
In the meantime, cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish.
If you can’t find coconut cream in your grocery store you can use canned coconut milk, but then use two cans. Let the cans sit in the refrigerator for a few hours or over night. Carefully open the cans and scoop out the coconut cream that will have solidified on top. Don’t use the thinner coconut water from the can for this recipe, but don’t throw it out either. You can save it and use in smoothies and other refreshing drinks.