World · Keto
Keto Coconut Curry Cod
Flaky cod simmered in a coconut-curry broth with crisp greens — a quick weeknight curry that's ready in twenty minutes. Lighter than meat-based curries, with the sweetness coming entirely from the coconut milk. Served over cauliflower rice.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
10g Net carbs
31g Protein
28g Fat
440 Calories
Per serving
Ingredients
- 300g (10.5 oz) Skinless cod fillet (or haddock / sea bass), cut into 2-inch chunks
- 1 tbsp Coconut oil
- 1/3 (30g) Small onion, thinly sliced
- 1 clove Garlic, minced
- 1 tsp Fresh ginger, grated
- 1.5 tbsp Thai red or green curry paste
- 200ml (6.5 oz) Full-fat coconut milk
- 80g Baby bok choy (or green beans / broccolini), trimmed
- 1 tbsp Fish sauce
- 1 tsp Fresh lime juice
- small handful Fresh coriander, chopped (to serve)
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- 1 Red chilli, sliced (optional, to serve)
Method
- Heat coconut oil in a wide saucepan over medium heat. Add the onion and cook 2-3 minutes until soft.
- Stir in garlic and ginger; cook 30 seconds.
- Add the curry paste and stir 1-2 minutes until fragrant.
- Pour in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
- Slide in the cod chunks and add the greens. Spoon some sauce over the fish.
- Cover and simmer 5-7 minutes, until the cod flakes easily with a fork — don't stir too much or it will break apart.
- Taste and adjust with more fish sauce, lime, or chilli paste.
- Spoon over steamed cauliflower rice. Finish with coriander and sliced chilli.
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