Aromatic with garlic and ginger, this Keto Thai Coconut Curry with Fish is as delicious as it is healthy. It features a balanced flavor profile and has a ton of veggies. Creamy coconut milk gives the broth flavor, body, and richness, and a squeeze of fresh lime juice at the end brightens up all the flavors!
1.Add the oil to a 3-quart saucepan over medium-high heat. Once hot, add the onion, bell pepper, and yellow squash and cook until starting to soften, about 3 minutes, stirring occasionally.
2.Add the garlic and ginger and cook 30 seconds, stirring constantly.
3.Stir in the tamari sauce, fish sauce, salt, red pepper flakes, water, and coconut milk.
4.Bring to a gentle simmer and then add the whole cod filets. Cover the saucepan, turn the heat down to simmer, and cook until the fish is opaque and flakes easily with a fork, about 10 minutes.
5.Taste and add salt and black pepper as desired. Serve garnished with fresh cilantro and lime wedges, if desired.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 221 (68%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 48.8mg||15 %|
|Sodium 422.1mg||15 %|
|Potassium 781.2mg||21 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 5.3g|
|Protein 22.9g||33 %|
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Calories per serving: 325
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