This Keto Curry Skillet with Salmon is an awesome low-carb dinner option that is packed with veggies and tons of flavor.
Ready in just 30 minutes, this Keto Curry Skillet with Salmon is a great weeknight dinner option. It's heavy on veggies and can even be made plant-based by swapping the salmon out for tofu.
Keto Curry Skillet with Salmon
This Keto Curry Skillet with Salmon is an awesome low-carb dinner option that is packed with veggies and tons of flavor.
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Servings: 4
Calories: 248kcal
Ingredients
- 1 pound salmon skin removed and cubed, use tofu if plant-based
- 1 (13.5-ounce) can coconut milk
- 1 cup vegetable broth
- 1 tablespoon coconut oil
- ¼ cup green curry paste
- 2 teaspoons fresh ginger minced
- ½ white onion diced
- ½ red bell pepper diced
- 1 head baby bok choy cut into 1” strips
- 1 cup shiitake mushrooms thinly sliced
- ¼ cup Thai basil minced
- 1 teaspoon salt
- 1 tablespoon fish sauce omit for plant-based
- 1 tablespoon lime juice
- Zest of ½ a lime
Instructions
- Heat oil in a 10" or larger cast-iron skillet over medium heat. Sauté curry paste, ginger, garlic and onion until fragrant, about 5 minutes.
- Add in all remaining ingredients, except basil, and simmer 7-10 minutes or until veggies are soft and salmon is fully cooked.
- Garnish with basil and serve.
Nutrition
Nutrition Facts
Keto Curry Skillet with Salmon
Amount Per Serving
Calories 248
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 62mg21%
Sodium 1245mg54%
Potassium 792mg23%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 25g50%
Vitamin A 4301IU86%
Vitamin C 35mg42%
Calcium 71mg7%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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Andy says
I love this recipe, it’s one of our favourites. I’m always confused about garlic, not shown in the ingredients, but listed in the instructions. Should it be in there, if so, how much. If I remember, I add an equal amount to the ginger, but would love to know what is correct. Thanks
Sam says
I've made this recipe so many times because it tastes delicious and is super easy! Sometimes i swap out salmon for pink ling, or a seafood mix (prawns, calamari tubes, scallops, etc.), and you can pretty much use whatever veggies you think would taste good with a green curry. Best simplistic green curry recipe I've ever used.