Coconut Fish Curry
This 15-minute Coconut Thai Fish Curry recipe features flaky white fish in a balanced Thai curry broth, and is both paleo and keto friendly!
Servings 2 servings
Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger and cook until the onion is softened, but not browning, about 5 minutes, stirring occasionally.
Add the coconut milk, coconut aminos, fish sauce, salt, turmeric, and black pepper, and bring up to a gentle boil.
Add the cod, cover the saucepan, and cook until the fish is opaque and flakes easily without a fork, about 5 to 7 minutes.
Turn off the heat and stir in the lime juice.
Serve garnished with cilantro.
- Net Carbs: 7g per serving
Calories: 367kcal | Carbohydrates: 8g | Protein: 28g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 61mg | Sodium: 874mg | Potassium: 812mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3.3mg