Instant Pot Keto Thai Salmon Curry Original Food

CURRY SALMON WITH COCONUT MILK AND BOK CHOY

Steps:

• In a large pan over medium heat, dry-fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool. To a mortar and pestle or single-serve blender attachment, add all curry paste ingredients and grind or pulse until well-combined. Set aside.
• Cut the salmon into 1-inch x 1-inch cubes. Set aside.
• Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally, so it doesn't stick to the pan. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
• To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

INSTANT POT KETO THAI SALMON CURRY ORIGINAL

Steps:

• Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
• Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
• Place the diced wild salmon into the broth.
• Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
• When the time is up, do a quick release.
• Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.