Keto Thai fish with curry and coconut

An easy way to cook fish with a lot of flavor. Perfect for those who like fast keto food and Asian flavors.
An easy way to cook fish with a lot of flavor. Perfect for those who like fast keto food and Asian flavors.

Ingredients

4 servingservings
USMetric
  • 1 oz. 30 g butter or olive oil, for greasing the baking dish
  • 1½ lbs 700 g salmon or white fish
  • salt and pepper
  • 4 tablespoons 4 tablespoons butter or ghee
  • 2 tablespoons 2 tablespoons red curry paste or green curry paste
  • 14 oz. 400 g coconut cream
  • 8 tablespoons 120 ml fresh cilantro, chopped
  • 1 lb 450 g cauliflower or broccoli

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Grease a baking dish.
  2. Place the pieces in a medium-sized baking dish, there shouldn't be too much room between the wall of the baking dish and the fish.
  3. Salt and pepper to taste. Place a tablespoon of butter on top of each fish piece.
  4. Mix coconut cream, curry paste and chopped cilantro in a small bowl and put on top of the fish.
  5. Bake in oven for 20 minutes or until the fish is done.
  6. Boil the cauliflower or broccoli in lightly salted water for a couple of minutes and serve with the fish.

Tip!

If you can’t find coconut cream in your grocery store you can use coconut milk, but then use two cans. Let sit in the refrigerator for a few hours or over night. Carefully open the cans and remove the coconut water but don’t throw it out. You can save it and use in smoothies and other refreshing drinks.

Get started challenge

This recipe and the ones below are examples of the delicious meals you have on our Get started challenge. We provide a meal plan and all the knowledge and support you need to make low carb simple. It’s free and you can sign up at any time!

30 Comments

  1. Judi
    THIS IS FABULOUS. Probably the easiest dish I have ever made. My husband and I both LOVED it. He had his on rice, I didn't miss it one bit. I never thought I would find a use for that can of coconut cream as I was sure it was the worst thing, being high fat and all. OMG, anybody would love this meal. And we both have leftovers. This plan is so easy to stay on with just a little planning and a willingness to do some cooking. I am so pleased with everything I find on this site.
  2. Sue Lees
    Oh my goodness. This is absolutely awesome. Such an easy dish. Made the recipe as is for 4 people, plenty left over for lunch the next day. Very flavorsome. Served it with some cauli/broccoli mash. Beautiful!!
  3. Karen
    Could this be adapted for chicken instead of fish?
    Reply: #20
  4. Armin
    Could butter be replaced by coconut oil to completely eliminate dairy products without hurting the taste?
    Reply: #9
  5. Suzanne
    This tasted good, but it was very runny.
  6. Kathryn
    How big is the can of coconut cream? Mine are 5.4 OZ / 160 mL
    Reply: #7
  7. Peter Biörck Team Diet Doctor
    Hi Kathryn!

    My guess is that a can is approx 400 ml when nothing else is said.

    How big is the can of coconut cream? Mine are 5.4 OZ / 160 mL

  8. Amber
    I made this dish for dinner tonight using frozen tilapia fillets from the grocery store -- it was absolutely scrumptious!

    I quickly thawed 6 frozen filets in warm/hot water (~5min), patted them dry, and made sure to season well with salt before spreading on the curry paste& coconut cream mix. I used the Thai brand green curry paste,~1/2 the small bottle because I really wanted a robust flavor; and I took the cream from the tops of 2 cans of coconut milk, first cooled in the fridge to harden. I also made sure to put a pat of butter under each filet and a few extras on top of the cream spread. I baked 30 mins because I waited to smell the rich curry aroma wafting from the oven...

    The coconut cream does melt with heat, and was "runny", but this soaked in deliciously with some steamed broccoli from the microwave. And with the extra butter, and the generous salt seasoning, *muah*! !Muy delicioso! I can't say there were any left overs this time...

  9. katie
    Coconut cream is dairy free.
  10. Amanda
    If you mix the cream, curry paste, and cilantro, taste it, and think "yuck!", DON'T PANIC.

    I almost didn't make this because the above mixture tasted...well...yucky, but I hated to waste all of that lovely coconut cream. My husband suggested we give it a shot anyway, and I'm SO glad we did! Something magical happens when the fish, salt, pepper, butter, and cream mixture are cooked together. I can't really explain it, but it was delicious!

  11. Jim
    So easy! So delicious! My favorite so far!
  12. Eva Love
    I'm allergic to cayenne, which is in curry paste. What could I use as a substitute?
    Reply: #21
  13. NF
    made this over weekend, new year's 2017. used swordfish steaks. easy and delicious. I added a little more time to this by searing fish just a bit to add some flavor AND adding a drop or two of stevia sweetener(easy does it) to make sauce a tad bit sweeter, like coconut. awesome. I don't see why you could not use poultry instead of fish. I just have lots of fish in my freezer. I used red curry paste, sauce was a beautiful, fragrant orange color. Yep, sauce is runny, wonderful with vegetables.
  14. Yvette
    This was amazing !!!
  15. Brad
    Neither my wife nor I liked this. I used Orchid brand coconut cream, 14 ounces per can. I made a six-serving recipe, which called for one and a half cans of coconut cream, or 21 ounces. Three tablespoons of "Thai Kitchen" brand of red curry paste. There was WAY too much liquid. A waste of a two and a half pound slab of fresh salmon. My wife, who really likes Indian and Thai food, said, "Well, it's not repugnant." Not exactly the response I was hoping for! We will not make this recipe again.
  16. DANA
    I dislike any type of fish, can I substitute chicken or shrimp with this recipe?
  17. Elizabeth
    Fantastic recipe! So much flavour and super easy!! Definitely on my favourite list
  18. Janet Nelson
    I wish it would say how much coconut cream the only cans at my supermarket are 4 oz. it's baking right now so hopefully it's not terrible
  19. Jane
    Hi, I'm curious to know what makes this dish a 'moderate' LCHF meal compared to the Creamy Fish and Broccoli Casserole which is considered 'Ketogenic Low Carb'. Is it the curry paste that takes it up a notch?
  20. andrea
    yes, easily! (dark meat)
  21. andrea
    sliced jalapeños and curry powder
  22. andrea
    Made this for the 2nd time, to rave reviews!

    I added two ripe avocados, in thick slivers to the last 5 mins of baking, which adds more fat & creaminess! served over zoodles sautéed in ghee (I don't care for broccoli). Cilantro would have made it better, but I wasn't about to run to the store for it. thinly sliced jalapeños also would add, and maybe a green and red pepper 🌶.

    remind me why I don't make this more often??

  23. Jennifer
    Is there a way to find out the actual MACROS for this dish?
    Reply: #24
  24. Peter Biörck Team Diet Doctor
    Hi Jennifer!

    If you click on "nutrition" above you will get basic macros.

    We don't want to promote to much "counting" that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    Is there a way to find out the actual MACROS for this dish?

  25. Wendy
    I've cooked this several times, fish, prawns or chicken- all absolutely delicious
  26. Larissa
    This was AMAZING!! AND SO EASY! I made it for the family with salmon and the green curry paste (and rice for the family). Family scooped the extra sauce onto the rice. I had it without rice and put the extra sauce on the broccoli. I can't believe something this easy tasted so good. Thanks for this!
  27. Dale
    I LOVED this! The sauce blew my mind. Easy to make and delicious to eat. I added some spinach and red capsicum/pepper. I'm about to try it with chicken strips, pre-browned so they're partially cooked.
  28. Meagan
    I cooked this on stovetop so I could sear the fish off a little (2 lbs pollock). I also added some red pepper flakes to the sauce. By cooking on the stove top I was able to reduce the sauce down some. This turned out very well. My husband even like the sauce and had no clue that it was coconut based (he hates coconut). And I roasted the broccoli with a little bit of red pepper.

    I would suggest squeezing some fresh lime on top to brighten up the flavors.

  29. Mar
    I was very hesitant about the combination of ingredients but thought I'd give it a try. Followed the recipe exactly. I could not believe the flavor! I drank the remaining sauce on my plate. I shared the recipe with my daughter who use shrimp in place of the fish. She too told me she drank the sauce. Absolutely delicious.
  30. Dale
    As I mentioned earlier, I tried this with chicken. I used tenderloin chicken and seared them (that is, par-cooked them) on the stove before putting them in the casserole dish and following the recipe (but with the red capsicum and spinach adaption I've mentioned). I made it for guests and my 7-year-old nephew was initially uptight that I'd cooked dinner using coconut. He came back for seconds!! I'd highly recommend this recipe! It is absolutely delicious and very easy to make.

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