You don’t have to give up your favorite Asian food. Try this keto recipe and show off your chef-level skills

Nutritional values per serving: Kcal: 606 - Proteins: 35g, Fat: 46g, Net Carbs: 13.8g

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  • Preparation Time

    10 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    3
By Leah Baumann
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Ingredients

  • Salmon, fresh, 1 lb (454 g)
  • Coconut milk, 14 ozs (406 g)
  • Vegetable Stock (Broth), 1/2 cup (118 g)
  • Olive Oil, 1 tablespoon (15 g)
  • Ground Ginger, 2 teaspoons (6 g)
  • Spring Onions (Scallions), 1 green onion (12 g)
  • Bell peppers, 1/2 medium (60 g)
  • Shiitake mushrooms, 1 cup (226 g)
  • Salt, 1/2 teaspoon (5 g)
  • Fish sauce, 1 tablespoon (18 g)
  • Lime juice, 1 tbsp (15 g)
  • Basil, 1 tablespoon (3 g)
  • Curry green paste, 4 tablespoons (64 g)
  • Lime, 1/2 lime zest (33 g)

Instructions

  1. Dice the salmon, grate the ginger, chop the peppers, basil and mushrooms. Zest half of the lime.
  2. Heat the olive oil in a skillet over medium heat. Sauté curry paste, ginger, scallion and onion for about 5 minutes.
  3. Add in all remaining ingredients, except basil, and simmer 5-6 minutes or until veggies are soft and salmon is fully cooked.
  4. Garnish with basil and serve.

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