Thai Salmon Stir Fry -

I’ve been hoarding all of these keto ideas and recipes and I’m finally getting around to posting them. Anytime inspiration strikes, I jot it down in my notes on my phone. I’ll be laying in bed, about to fall asleep, when I’ll think of something like, oh what if I make sloppy joe’s but with chicken and cheddar?

You bet that’s in my notes right now.

I stumbled upon this recipe a few months ago and made sure to save it for the right time. I’m always interested in new seafood/alternative protein dishes, and this one sounded like just the right one. I love all the flavors going on in this dish: it’s sweet from the mini bell peppers and coconut milk, spicy from the curry paste, and extra savory from the turmeric-rubbed salmon.

I guess I’ll let it pass that my fingers were dyed yellow from the turmeric for days. That’s because I’d do anything for this delicious recipe—anything.

I stir fried everything together in the same pan (as one usually does with traditional “stir-fries”) but you can choose to cook the salmon separately so it doesn’t fall apart. When you cook it all together, the chunks of salmon turn into flakes of salmon–that’s simply because of physics. I was okay with it but some people like more distinct pieces in their stir-fry.

Enjoy!

Thai Salmon Stir Fry

Servings: 4
Time: 20 mins
Difficulty: Easy
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Stir-fried salmon and veggies in a curry-coconut milk broth.

Ingredients

14 oz. salmon filet, cut into 1″ cubes
1 TBS. olive oil
1 TBS. sesame oil
2 tsp. turmeric
1/2 tsp. ground ginger
salt & pepper
8 mini bell peppers, cut into 1″ pieces
2 small heads broccoli, cut into florets
1 can coconut milk
2 TBS. red curry paste

Directions

Heat olive oil and sesame oil in a large pan or wok over medium high heat. Season salmon with turmeric, ginger, pepper and salt. Add to pan and cook until pink and flakey, about 3-4 minutes.
Add bell pepper, broccoli florets, and curry paste. Stir and cook for another 1-2 minutes. Pour in coconut milk and continue cooking for another 3-4 minutes.
Serve over rice or cauliflower rice.

Step-By-Step Instructions

Heat olive oil and sesame oil in a large pan or wok over medium high heat. Season salmon with turmeric, ginger, pepper and salt. Add to pan and cook until pink and flakey, about 3-4 minutes.

Add bell pepper, broccoli florets, and curry paste. Stir and cook for another 1-2 minutes. Pour in coconut milk and continue cooking for another 3-4 minutes

Serve over rice or cauliflower rice.