Salmon Low Carb Thai Red Curry

Salmon Thai Red Curry
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5 from 1 vote
This low carb Thai curry is packed with aromatic herbs and spices, creamy coconut and omega 3 rich salmon. The curry paste is made from scratch and requires the use of a good food processor! 
The curry is served over a portion of cauliflower rice but would be just as delicious with courgette noodles.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: Curry, red curry, Salmon
Servings: 2
Calories: 457kcal


  • 2 tablespoons coconut oil extra virgin
  • 2 fillets anchovies
  • 2 salmon skinless and roughly diced
  • 2 teaspoons lime juice
  • 1 thumb sized piece fresh ginger peeled
  • 1 clove garlic peeled
  • 1 cup cauliflower rice
  • 1 small red chilli de-seeded and roughly chopped
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ small red bell pepper sliced
  • ½ stalk lemongrass roughly chopped
  • 1/3 cup green beans halved
  • ¼ medium white onions finely chopped
  • ¼ cup fresh coriander
  • sea salt and freshly ground black pepper to taste


  • To prepare the curry paste, add the ginger, garlic, lemongrass, chilli, 1 tablespoon of coconut oil, ground cumin, ground coriander, lime juice, black pepper, anchovy fillets and one tablespoon of the coconut milk to a food processor.
  • Blend to combine forming a thick paste.
  • Heat the remaining coconut oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.
  • Reduce the heat to low and add the curry paste to the pan. Stir well to combine and cook for 2 minutes until fragrant.
  • Add the remaining coconut milk and stock to the pan. Bring to a boil then reduce to a simmer for 10 minutes.
  • Add the pepper, beans and salmon to the curry sauce and simmer for a further 5 minutes or until the vegetables are tender and the fish is cooked through.
  • Whilst the salmon is cooking, add the cauliflower rice to a small pan with a tablespoon of water and cook for a minute or two until hot through.
  • Serve the curry over the cauliflower rice and scatter with fresh coriander.


Calories: 457kcal | Carbohydrates: 14g | Protein: 22g | Fat: 36g | Fiber: 4g

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