Craving a mouthwatering meal that is both keto-friendly and packed with flavor? Look no further than this Keto Curry Skillet with Salmon! Loaded with nutritious vegetables and salmon, this dish caters to those on a low-carb diet without skimping on taste.
The rich coconut milk melds seamlessly with the green curry paste and tender salmon, while the Thai basil imparts an aromatic depth. This recipe is a keto-approved delight and simple to prepare, making it an excellent choice for busy weeknight dinners or a special weekend indulgence. Don't hold back – give this tempting recipe a go and reward yourself with a meal that is as healthful as it is scrumptious!

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.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this Keto Curry Skillet with Salmon recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Curry Skillet with Salmon: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Leftover Storage
- Leftover Reheating Methods and Best Practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Get ready to excite your taste buds by prepping flavorful ingredients like salmon, veggies, and aromatic herbs for this scrumptious green curry dish – all in just about 30 minutes! Then, simply sauté, simmer, and garnish for a delightful meal that's sure to impress everyone at your table without keeping you in the kitchen all day!
Chef's note
Whipping up a delicious curry is not only a fantastic way to introduce exciting flavors to your meals, but it also provides a nutritious boost by incorporating a diverse array of fresh veggies and herbs. With its rich blend of essential nutrients and antioxidants, a vibrant curry dish contributes to a well-rounded diet, promoting overall health and well-being.
🥘 Ingredients for this Keto Curry Skillet with Salmon recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
To make this Keto Curry Skillet with Salmon recipe, you'll need:
Tools substitute options
How to make Keto Curry Skillet with Salmon: step-by-step guide
Cooking methods
Preparation steps
- Remove the skin from the salmon and cut it into cubes.
- Dice white onion and red bell pepper.
- Mince fresh ginger and Thai basil.
- Cut baby bok choy into 1" strips.
- Thinly slice shiitake mushrooms.
- Zest half a lime.
Cooking instructions
- Heat 1 tablespoon of coconut oil in a 10" or larger cast-iron skillet over medium heat.
- Sauté ¼ cup green curry paste, 2 teaspoons minced ginger, ½ diced white onion, and ½ diced red bell pepper until fragrant, about 5 minutes.
- Add in all remaining ingredients except Thai basil. This includes 1 pound cubed salmon, 1 can coconut milk, 1 cup vegetable broth, 1 head baby bok choy, 1 cup shiitake mushrooms, 1 teaspoon salt, 1 tablespoon fish sauce, 1 tablespoon lime juice, and zest of ½ a lime.
- Simmer for 7-10 minutes or until veggies are soft and the salmon is fully cooked.
- Garnish with ¼ cup minced Thai basil and serve.
Chef's pro tip
You can prepare several components of this recipe beforehand to save time during cooking. Pre-cut the vegetables and salmon and store them separately in airtight containers in the refrigerator. Mince the Thai basil and measure the other ingredients for quicker assembly when it's time to cook.
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Leftover Storage
Storing leftovers correctly is essential to maintain taste and freshness and avoid any unwanted spoilage. Here are some options for storing leftovers:
Leftover Reheating Methods and Best Practices
Reheating leftovers of this salmon curry recipe is simple and convenient. Here are a few methods to try:
Note: Avoid reheating the curry multiple times, as it can affect the flavor and texture of the dish. Reheat only the portion you plan to consume.
Recipe wrap-up and conclusion
And there you have it, folks! Our scrumptious Keto Curry Skillet with Salmon adventure has come to a close. This curry isn't just a meal—it's a sensory journey filled with fragrant herbs, creamy coconut milk, and tender salmon that will have you dreaming for seconds before you even finish your first plate.
Remember to share your curry creations with the world (or at least your Instagram followers) as you bid adieu to this recipe guide. After all, what's a mouthwatering meal without a little food envy? Now, my fellow keto curry enthusiasts, it's time to get cooking and let the curry magic unfold!
Bon appétit and happy cooking!
Frequently asked questions
📖 Recipe

Keto Curry Skillet with Salmon
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.
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.