Keto Salmon Coconut Curry is a warm, comforting, one-pot dish that’s perfect for the entire family! It’s keto, low-carb, Whole30-compliant, gluten-free, egg-free, nut-free, and refined sugar-free. Plus, it can easily be made vegetarian and vegan! It’s flavor-rich thanks to the delicious curry sauce, only requires 30 minutes of prep and cook time, and can easily be frozen for a delicious keto freezer meal!
There’s nothing quite like a healthy, comforting curry to make you feel good. It’s the perfect SOUL FOOD! This Low Carb Salmon and Coconut Curry is packed with flavor thanks to the combination of aromatic spices and creamy coconut milk.
Whether you’re looking for a quick keto dinner or just a really tasty meal the whole family will enjoy, this gluten free dish is it!
Many store-bought curries are loaded with MSG, preservatives, and sugars. This Low Carb Keto Salmon Coconut Curry is full of GOODNESS from only whole, real food ingredients. It doesn’t even have any added sugars or sweeteners!
Low-carb salmon and coconut curry
Low Carb Salmon and Coconut Curry is made using my own curry paste recipe. Fear not, the list of ingredients may look long, but it’s really easy and simple to make and all of the ingredients are things you’ll easily find in the grocery store.
The mix and balance of spices make it super delicious, so I definitely recommend including everything listed.
Making your own curry paste will ensure that it’s 100% keto-friendly, without any preservatives or unnecessary and potentially inflammatory ingredients.
This easy salmon curry is complete with an omega3 boost
I chose to make this keto curry with salmon because fatty fish like salmon contains a healthy dose of omega3 essential fatty acids. These not only help boost your healthy fat intake, but they’re also anti-inflammatory and good for joint and heart health.
Protein Substitutions for Keto Curry
If preferred, the salmon fillet can be easily replaced with chicken, turkey, or another fish (such as halibut or cod).
Remember though, any substitutions will change the cook time, nutritional info, and potentially the net carbs.
No matter which protein you choose, the recipe will STILL be low in carbs. Feel free to have FUN and experiment!
Net carbs in low-carb salmon curry
Each serving of this keto salmon coconut curry contains 5.3g of net carbs, and the recipe yields 4 servings in total.
This dish is totally satisfying and NEVER leaves me feeling hungry afterwards.
It’s equally as delicious as it is filling, making it the perfect low-carb, keto meal!
How many calories in salmon?
Salmon is a fish rich in protein that boasts a pretty great calorie count. On average, a 3oz salmon fillet amounts to less than 200 calories, typically hovering around 180.
Considering the amount of healthy fats and nutrients that salmon provides, 180 calories is an incredibly appealing number to most.
How many calories in coconut milk?
Though coconut milk can seem pretty dense calorically (each serving of salmon coconut curry contains 138 calories from the ingredient), the benefits and nutrients that the milk provides far outweigh the calorie count.
Coconut milk is made mostly of water and is a major source of potassium and healthy fats. It’s hydrating and also accounts for healthy doses of magnesium and calcium.
So, if you’re looking for a way to get in some natural keto electrolytes, coconut milk is an amazing option!
Net calories in salmon curry with coconut milk
Each serving of salmon coconut curry contains about 445 calories.
To find your net calories for the day, subtract calories burned from calories consumed:
Calories Consumed – Calories Burned = Net Calories
Coconut curry salmon recipe ingredients
This quick and easy salmon curry recipe could not be simpler to make!
For this recipe, the ingredients include salmon fillets, coconut milk, vegetable broth, cherry tomatoes, and green beans. The coconut milk helps to give this dish its DELICIOUS flavoring, and is one of my favorite ingredients!
I love to serve this keto curry for dinner, but it also works perfectly as a large lunch! Additionally, this salmon curry makes a delicious, quick and easy keto meal if you’re entertaining friends.
Ingredient Substitution Note: If you’re not a fan of bok choy or can’t easily access it, use spinach instead! Substitute spinach in at a 1:1 ratio for bok choy.
How to make vegan and vegetarian curry
If you’re interested in this coconut milk curry dish but are looking for a vegan or vegetarian alternative, transforming this dish is quite simple!
Whereas many dishes require totally different ingredients to transform into a vegan-friendly option, this dish does not!
All that is required to make this a vegan curry or vegetarian curry are a couple of small changes:
- Use vegetables in place of the salmon.
- Altogether omit the fish sauce.
That’s it! Keep all remaining ingredients and directions the same.
You can even add additional low-carb vegetables, such as cauliflower, broccoli, or bell peppers!
Tools to help create gluten-free coconut curry
As you make this one pot coconut milk curry, there are a few key tools that will make the process a simpler one.
- Mortar and pestle or a single-serve blender attachment
- Sharp knife
- Cutting board
- Non-stick frying pan
Have them ready before you begin cooking for a faster process! I personally hate scrambling through my kitchen and like to have everything laid out in front of me before I begin.
How to serve salmon fillet curry
This salmon curry is an incredibly versatile dish and can be served in a number of ways. I like to serve it alongside low-carb veggies such as roasted broccoli or asparagus, but the options don’t end there!
If you’d like, you can serve this easy salmon curry atop some cauliflower rice or broccoli rice (simply pulse steamed cauliflower or broccoli in a food processor to rice it).
Lastly, garnish this dish with finely chopped cilantro for an added flavor component!
Additionally, this meal comes with an optional snack! If you enjoy eating salmon skin, after cutting it off from the meat, place it under the oven broiler for a crispy, nutritious snack.
This one pot curry is a great and easy keto dinner option
Curry is a wonderful meal option for a wide variety of reasons, but the most prevalent one is that curry dishes typically contain a ton of vegetables. Plus, curry pastes and curry powders are often jam-packed with spices filled with minerals and vital nutrients.
For example, the curry paste in this coconut milk salmon curry dish includes spices such as garlic, curry powder, ground coriander, ground turmeric, and paprika.
What this means is that the curry paste is full of B6, vitamin C, vitamin K, vitamin A, iron, copper, magnesium, fiber, and so. much. MORE!
How’s THAT for your curry sauce-approved daily allowance of vital nutrients?!
Storing one pot keto salmon curry
How do you store keto curry? Once cooled, this low carb curry can be stored in a sealable glass bowl or airtight container for up to 3 days.
Can you freeze keto salmon curry? You can freeze keto curry for up to 2 months. When you’re ready to eat it, simply thaw it in the refrigerator and, once fully thawed, reheat in a pan on the stovetop over medium heat until warmed throughout.
How to make coconut curry salmon
In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool.
To a mortar and pestle or single-serve blender attachment, add all Curry Paste ingredients.
Grind or pulse until well-combined.
Using a sharp knife, carefully remove the skin from the salmon by placing the salmon skin side up and cutting it off, peeling it back as you cut just beneath the skin. Discard the salmon skin or set it aside to crisp up later.
Cut the salmon into 1-inch x 1-inch cubes.
To same pan, heat olive oil and fry the prepared Curry Paste for 1-2 minutes, stirring occasionally so it doesn’t stick to the pan.
Add the coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with a lid and cook on medium heat until curry sauce starts to reduce, about 5-6 minutes.
To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes.
Add the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes.
Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls and top with chopped cilantro.
Diets that this delicious coconut salmon curry complies with
This delicious salmon dish is suitable for a wide variety of diets, making it a great dish for your next get-together. Plus, it’s quick and easy!
- Keto and Low-Carb: One serving of this easy salmon curry contains only 5.3g grams of net carbs.
- Paleo and Whole30: This salmon curry sauce dish is Whole30 compliant.
- Gluten-Free: This salmon curry coconut milk recipe does not contain any gluten products, making it the perfect gluten-free option.
- Grain-Free: No grain-containing products were used to make this delicious coconut curry.
- Egg-Free: This recipe does not contain any egg products.
- Nut-Free. If you have a nut allergy or intolerance, this easy salmon curry is for you.
- Vegetarian and Vegan: To make this dish vegetarian and vegan, use vegetables in place of salmon and altogether omit the fish sauce.
- Refined Sugar-Free: This recipe is made without sugar or sweeteners.
Looking for more healthy dinner recipes from Real Balanced?
If you’d like to include some healthy, comforting quick, and easy dinners in next month’s meal rotation, try these!
- Keto Korean Barbecue Beef Freezer Meal
- Slow Cooker Taco Soup
- Keto Zuppa Toscana
- Low-FODMAP Pressure Cooker Italian Beef
- Easy Low Carb Keto Seafood Recipes
Looking for more free recipes?
This Low Carb Salmon and Coconut Curry is packed with flavor thanks to the combination of spices and creamy coconut milk. Whether you’re looking for a quick keto dinner or just a really tasty meal the whole family will enjoy, this is it!
- 1 tsp mustard seeds
- ⅓ small yellow onion (~20g), roughly chopped
- 10g fresh ginger, peeled and grated
- 1 fresh red chili (~6g), stem removed
- 1 garlic clove
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp salt
- ¼ tsp paprika
- 4 fillets (~14 oz) fresh salmon
- 2 tbsp (30mL) olive oil
- 1 cup (240mL) canned coconut milk
- ¼ cup (60mL) vegetable broth
- 1 tsp (5mL) coconut aminos
- 1 tsp fish sauce
- 90g cherry tomatoes, halved
- ¼ tsp black pepper
- ½ bunch (~125g) bok choy, cut into wedges
- 50g green beans, chopped in half
- 1 tsp (5mL) lime juice
- 2 tbsp cilantro, finely chopped
- Curry Paste: In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool.
- To a mortar and pestle or single-serve blender attachment, add all Curry Paste ingredients and grind or pulse until well-combined.
- Salmon: Using a sharp knife, carefully remove the skin from the salmon by placing the salmon skin side up and cutting it off, peeling it back as you cut just beneath the skin. Discard the salmon skin. Cut the salmon into 1-inch x 1-inch cubes.
- To same pan, heat olive oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally so it doesn’t stick to the pan. Add coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
- Final Steps: To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls and top with chopped cilantro.
Vegetarian and Vegan Substitutions: To make this dish vegetarian and vegan, use vegetables in place of the salmon and altogether omit the fish sauce.
Salmon Skin: If you enjoy eating salmon skin, after cutting it off from the salmon meat, place it under the oven broiler for a crispy, nutritious, and delicious snack!
Bok Choy Substitution: Spinach can be substituted in for bok choy at a 1:1 ratio.
Refrigerator Storage: Store the salmon curry in a sealable glass jar or airtight container in the refrigerator and consume within 3 days.
Freezer Storage: After being cooked, this keto curry can be frozen for up to 2 months. When ready to eat, simply thaw it in the refrigerator and, once fully thawed, reheat in a pan on the stovetop over medium heat until warmed throughout.
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