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Keto Thai Fish with Curry and Coconut – vegetarian recipe
Stav Kogan

Keto Thai Fish with Curry and Coconut

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 808
Ingredients Method Nutrition

Ingredients
  

  • 25 oz (708g) salmon fillets
  • 15 oz (425g) cauliflower florets (approx. 4 cups)
  • 14 oz (396g) coconut cream (approx. 1.75 cups)
  • 1 oz (28g) olive oil (approx. 2 tbsp)
  • 2 oz (56g) butter (approx. 4 tbsp)
  • 1 tbsp (15g / 0.53 oz) Chef's Addition for the Curry Thai red or yellow curry paste
  • 1 tsp (5g / 0.18 oz) Chef's Addition sea salt and 0.5 tsp (2.5g / 0.09 oz) black pepper
  • Prevent Overcooked Salmon: Fish cooks quickly and continues to cook slightly even after it leaves the oven (carryover cooking). Start checking your salmon at the 12-minute mark. It is ready when it flakes easily with a fork but still has a slightly translucent, moist center.
  • Full-Fat is Essential: Stick exclusively to full-fat canned coconut cream (avoid lite coconut milk or carton coconut milk). Full-fat cream is vital for thickening the curry sauce naturally without starches and hitting those high-fat keto macros.
  • Balance with Acid: Because this dish is beautifully rich in healthy fats (butter, olive oil, coconut cream, and salmon), it benefits greatly from a bright finish. Garnish with a squeeze of fresh lime juice and chopped cilantro right before serving to elevate the entire flavor profile.

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly coat the bottom of your baking tray with 0. 5 tbsp (7g / 0.25 oz) of the olive oil to prevent sticking.
  2. Season the 25 oz (708g) of salmon generously with the 1 tsp (5g / 0.18 oz) of salt and 0. 5 tsp (2. 5g / 0.18 oz) of black pepper, then lay the fillets flat in the baking tray.
  3. Slice the 2 oz (56g) or 4 tbsp of butter into small pieces and place them evenly over the top of all the salmon pieces.
  4. In a small mixing bowl, vigorously whisk the 14 oz (396g) of coconut cream, the 1 tbsp (15g / 0.53 oz) of Thai curry paste, and the remaining 1. 5 tbsp (21g / 0.74 oz) of olive oil until fully combined to create your cream mixture.
  5. Pour this coconut curry cream mixture directly over the fish in the baking tray, then bake for 15 to 20 minutes until the salmon is cooked through and flakes easily.
  6. While the salmon bakes, bring a medium pot of salted water to a rolling boil, add the 15 oz (425g) of cauliflower florets, and boil for exactly 5 minutes.
  7. Strain the water completely, return the cauliflower to the warm pot to evaporate excess moisture, and mash the florets coarsely.
  8. Divide the mashed cauliflower among four plates, top each with a portion of the baked salmon, spoon the warm coconut curry sauce from the tray over the top, and serve immediately.
  9. Dry Your Cauliflower: Nothing ruins a great mash like excess water.
  10. After boiling and draining the cauliflower, return it to the hot, dry pot for 1–2 minutes over low heat. This allows the residual steam to evaporate, guaranteeing a thick, creamy mash instead of a watery one.

Nutrition

Calories: 808kcalCarbohydrates: 12gProtein: 42gFat: 75g

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