Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 salmon fillets (180g each) skin on, patted dry
- 1 cup coconut cream thick, from the top of the can
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp erythritol
- 4 kaffir lime leaves 2 finely shredded, 2 torn
- 2 tbsp coconut oil
- 1 long red chili thinly sliced
- 1 large handful Thai basil
- 1 tbsp lime juice
- 1 tsp sea salt
Instructions
- Season the salmon with salt and let it sit 5 minutes, then pat dry again.
- Heat the coconut oil in a large non-stick pan over medium-high heat.
- Sear the salmon skin-side down 4 minutes until crisp. Flip and cook 2 minutes. Set aside.
- In the same pan, simmer 1/2 cup of the coconut cream with the red curry paste for 3 minutes until the oil separates.
- Stir in the fish sauce, erythritol, torn lime leaves, and the remaining coconut cream.
- Simmer 3–4 minutes until the sauce is thick enough to coat a spoon.
- Return the salmon to the pan and spoon the sauce over for 1 minute.
- Finish with lime juice, shredded lime leaves, sliced chili, and Thai basil.
Nutrition
Serving: 1serving | Calories: 520kcal | Protein: 36g | Fat: 39g | Fiber: 1.5g
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