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Keto Curry Skillet with Salmon 🥘

Published: · Updated: by · 2 Comments

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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!

Keto Curry Skillet with Salmon

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.

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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.

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥘 Ingredients for this Keto Curry Skillet with Salmon recipe

  • 1 pound salmon, skin removed and cubed (use tofu if plant-based)
  • 1 can (13.5-ounce) 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

Ingredient substitutions

  • If you can't find green curry paste, you can use red curry paste for a different flavor profile.
  • Fresh ginger can be replaced with ½ teaspoon of ground ginger, although the flavor won't be as vibrant.
  • Yellow or red onion can be used instead of white onion, with only a slight change in taste.
  • Any variety of bell pepper (yellow, orange, or green) can be used instead of red bell pepper.
  • In place of baby bok choy, you can use regular bok choy or any leafy green vegetable like spinach or kale.
  • Cremini or button mushrooms can be used instead of shiitake mushrooms, although the texture may differ slightly.
  • If Thai basil is unavailable, substitute it with sweet basil, but remember that the flavor will be slightly different.
  • Soy sauce can be used instead of fish sauce, but be aware that it will alter the flavor and is unsuitable for strict plant-based diets.
  • Lemon juice can be used as a substitute for lime juice, but the flavor will be slightly different.

Additional ingredients

  • 1 cup of cherry tomatoes, halved for added color and flavor. Note that this will increase the carb count.
  • 1 tablespoon chopped cilantro for an extra burst of freshness.
  • 1 teaspoon crushed red pepper flakes to increase the heat level.
  • 2 cloves garlic, minced for additional depth of flavor.
  • 1 cup chopped zucchini or yellow squash for added texture and nutrients. Keep an eye on the carb count when adding more vegetables.
  • ½ cup chopped green onions for a mild onion flavor and a pop of color.

Cooking tools required

To make this Keto Curry Skillet with Salmon recipe, you'll need:

  • 10" or larger cast-iron skillet
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Zester or grater
  • Mixing bowls (optional)

Tools substitute options

  • A large non-stick frying pan or heavy-bottomed stainless steel pan will also work if you don't have a cast-iron skillet.
  • A regular knife can be used instead of a chef's knife, but ensure it is sharp for precise cutting.
  • Instead of measuring cups and spoons, you can use a digital kitchen scale for more accurate measurements.
  • In place of a zester or grater, a vegetable peeler can remove the lime zest, followed by finely mincing it with a knife.

How to make Keto Curry Skillet with Salmon: step-by-step guide

Cooking methods

  • Sautéing
  • Simmering

Preparation steps

  1. Remove the skin from the salmon and cut it into cubes.
  2. Dice white onion and red bell pepper.
  3. Mince fresh ginger and Thai basil.
  4. Cut baby bok choy into 1" strips.
  5. Thinly slice shiitake mushrooms.
  6. Zest half a lime.

Cooking instructions

  1. Heat 1 tablespoon of coconut oil in a 10" or larger cast-iron skillet over medium heat.
  2. 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.
  3. 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.
  4. Simmer for 7-10 minutes or until veggies are soft and the salmon is fully cooked.
  5. 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

  • Opt for light coconut milk instead of full-fat to reduce overall calories and fat content.
  • Swap out the fish sauce for a low-sodium soy sauce or coconut aminos to reduce the sodium content.
  • Add more vegetables like zucchini or spinach to increase fiber and nutrient content.

Time-saving tips

  • Pre-cut vegetables and salmon in advance and store them in the refrigerator.
  • Use store-bought minced ginger and garlic to save time on mincing.
  • Opt for pre-washed and pre-cut baby bok choy, if available.

What can I prepare ahead of time?

  • Cut all vegetables and salmon, and store them separately in airtight containers in the refrigerator.
  • Mince Thai basil and store it in an airtight container in the refrigerator.
  • Measure out green curry paste, coconut milk, and other ingredients for quicker assembly.

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:

  • Airtight Containers: Divide the leftovers into single servings and store them in airtight containers. This makes it easier to grab a portion when needed. Keep the containers in the refrigerator for up to 3 days.
  • Vacuum-Sealed Bags: If you plan to freeze your leftovers, vacuum-sealed bags can help retain the freshness and prevent freezer burn. Store the bags in the freezer for up to 2 months.
  • Glass Jars with Lids: Glass jars with tight-fitting lids are another great option for storing leftovers, especially for sauces or soups. They're easy to clean, reusable, and can be stored in the fridge or freezer.
  • Reusable Silicone Food Storage Bags: These bags are environmentally friendly and can be used for refrigerating and freezing leftovers. They're also easy to clean and can be reused multiple times.
  • Meal Prep Containers: If you're into meal prepping, using meal prep containers to store leftovers makes it convenient to portion out meals for the week. Make sure they're airtight to keep food fresh.

Leftover Reheating Methods and Best Practices

Reheating leftovers of this salmon curry recipe is simple and convenient. Here are a few methods to try:

  • Microwave: Transfer the leftovers into a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (poke a few holes to let steam escape), and heat it for 1-2 minutes, stirring halfway through.
  • Stovetop: Heat the leftovers in a saucepan over medium-high heat, stirring occasionally until heated to your desired temperature.
  • Oven: Preheat the oven to 325°F (160°C), place the leftovers in an oven-safe dish, and cover with aluminum foil. Heat for 10-15 minutes or until warmed through. This method works well for larger portions or dishes that require even heating.
  • Slow Cooker: For slow-cooking dishes like stews, soups, or casseroles, you can reheat leftovers in a slow cooker set to low heat. Stir occasionally and heat until the desired temperature is reached.

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

Yes, you can easily swap out the salmon for another type of fish or protein. Consider using white fish like cod, halibut, or tilapia, or opt for shrimp or chicken. For a plant-based alternative, replace the salmon with tofu or tempeh.

Yes, you can substitute curry powder for curry paste in the Keto Curry Skillet with Salmon. However, note that curry powder and curry paste have different flavor profiles, and the end result will be slightly different. Start with 1-2 tablespoons of curry powder and adjust to taste. You might also consider adding a little tomato paste to help thicken the curry sauce.

Absolutely! Add more green curry paste or include crushed red pepper flakes or sliced fresh chilies to make the dish spicier. To make it milder, reduce the amount of curry paste or use a milder curry paste like yellow curry paste.

This curry pairs well with cauliflower rice or zucchini noodles for a complete keto meal. You can also serve it alongside a fresh green salad or steamed vegetables for added nutrients and variety.

📖 Recipe

Keto Curry Skillet with Salmon

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. 
5 from 2 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Asian
Keyword: 30-minute
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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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Reader Interactions

Comments

  1. 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

    Reply

  2. Sam says

    5 stars
    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.

    Reply

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