#redcurrysalmon

The richness of coconut milk and the strong flavors of red curry paste come together in this Red Curry Salmon Soup, making it a comforting and tasty meal. Poached salmon gives the soup protein and a light seafood flavor, and the colorful vegetables add color and nutrition. Great for a warm meal on a cold night!

Ingredients: 4 cups seafood or vegetable broth. 2 tablespoons red curry paste. 1 can 14 ounces coconut milk. 1 tablespoon fish sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. 1 red bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 cup sliced mushrooms. 1 pound salmon fillet. Salt and pepper to taste. Fresh cilantro for garnish. Cooked rice for serving.

Instructions: Add the broth and red curry paste to a large pot. Over medium-low heat, bring to a boil. Fish sauce, brown sugar, lime juice, and coconut milk should all be mixed in. Slice the carrot, bell pepper, and mushrooms and add them to the pot. Let it cook on low heat for ten minutes, or until the vegetables are soft. Once the soup is almost ready, carefully add the salmon fillet and season it with salt and pepper. For about 5 to 7 minutes, or until the salmon is easy to flake with a fork, cover the pot and poach the salmon. When the salmon is done, take it out of the pot and use a fork to break it up into big pieces. Check the seasoning in the soup and make changes as needed. To serve, pour the soup into bowls, top each bowl with flaked salmon, and sprinkle with fresh cilantro. Hot rice should be served on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Low Carb Thai Salmon Fishcakes are packed with flavor from Thai red curry paste, fish sauce, and aromatic spices. They're a delicious and healthy option for a seafood meal.

Ingredients: 400g salmon fillets, skin removed and chopped. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon coconut aminos. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 small red chili, finely chopped optional. 2 spring onions, finely chopped. Handful of fresh coriander, chopped. 1 egg. 1 tablespoon coconut flour. 1 tablespoon coconut oil for frying.

Instructions: Chop the salmon and put it in a bowl. Add the Thai red curry paste, fish sauce, coconut aminos, grated ginger, minced garlic, chopped chili if using, chopped spring onions, and fresh coriander. Then add the egg and coconut flour and mix everything together well. Cut the mixture into equal parts and use your hands to form them into fishcakes. In a pan, heat the coconut oil over medium-low heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the oil. Serve hot with your choice of salad or dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes