Fish Curry

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The easiest 20-minute fish curry made with firm your favorite white fish cooked in a creamy curry coconut broth. Packed with flavor, low carb and keto friendly. See Recipe

Ingredients

1 tbsp coconut oil 1/2 cup onion 3 garlic cloves, minced 1 tbsp ginger, minced 2 tbsp. basil, chopped 1/8 tsp. red pepper flakes (optional, to taste) 2 cups cherry tomatoes, chopped 1 tbsp curry powder (or curry paste, more to taste) 1 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb) 1.5 lbs white fish (cut into chunks, cod or other) See Recipe Now

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Step 1 Heat the coconut oil over medium high heat. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant. See Recipe

Step 2 Add the tomatoes and cook until they soften and begin to release their liquid. Add the curry powder (or paste) and cook for 1-2 minutes until fragrant. See Recipe

Step 3 Add the coconut milk and bring to a simmer. Let cook for 5 minutes. See Recipe

Step 4 Add the fish. Cover and cook for 5-6 minutes flaky and cooked through. Top with more basil and season with salt, pepper, and lime juice as needed. See Recipe

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