Instant Pot Keto Thai Salmon Curry - Original

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Servings

4

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Ingredients
  • 1 Tbsp. Thai Kitchen Red Curry Paste
  • 2 cups organic chicken bone broth
  • 16 ounces wild salmon
  • 2 cups full-fat coconut milk
  • 1 medium scallion, sliced
  • 1 inch ginger, grated
  • 1 whole lime, cut into wedges
  • 2 Tbsp. chopped cilantro
  • 1 Tbsp. virgin coconut oil
Instructions
  1. 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.
  2. Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
  3. Place the diced wild salmon into the broth.
  4. Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
  5. When the time is up, do a quick release.
  6. Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.
Nutrition & Macronutrient Ratio

NUTRITION INFORMATION PER SERVING

442 calories, 35 g fat, 26 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 64 mg cholesterol, 6 g carbohydrate, 6 g NET carbs, 0 g sugar alcohols, 1 g sugar, 1 g fiber, 29 g protein, 823 mg potassium, 336 mg phosphorous, 255 mg sodium, 86 mg magnesium

MACRONUTRIENT RATIO

69% FAT | 26% PROTEIN | 5% CARBOHYDRATE

https://healinggourmet.com/healthy-recipes/instant-pot-keto-thai-salmon-curry/

02/18/2020