October 1 2021 recipe by Libby Jenkinson![Libby Jenkinson]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Keto Thai fish curry and bok choy
White fish is a wonderful protein source, full of vitamins and essential minerals. This keto fish curry by Libby Jenkinson is no exception. Red curry and coconut cream give this dish a spicy and silky Thai flavor, and bok choy adds a healthy, mild crunch. Choose any firm white fish that you wish.
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp coconut oil or avocado oil
- 2 tbsp 2 tbsp red curry paste
- 1½ cups 350 ml coconut cream
- 1 cup 240 ml water
- 1 tbsp 1 tbsp fish sauce
- 2 lbs 900 g white fish fillet, cubedwhite fish fillets, cubed
- 1 lb 450 g bok choy, thinly sliced
- salt, to taste
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www.dietdoctor.com
Making low carb simple
Instructions
- Heat the oil in a large saucepan, add the curry paste, and fry on moderate heat for 2-3 minutes to activate the spices.
- Add the coconut cream, water, and fish sauce and bring to a boil.
- Carefully add the fish and reduce the heat. Simmer for 10 minutes.
- Add the bok choy and cook for another 3-4 minutes.
- Serve in large bowls.
Tip
If you can't find bok choy, spinach is a great substitute.
Diet Doctor’s Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You’ll find the original recipe here: Ditch the Carbs - Low-carb fish curry.
Yes, shrimp would work well in this dish.
So glad you decided to give it a try!