Low Carb Creamy Coconut Salmon and Prawn Curry – A Flavor-Packed Comfort Dish

Low Carb Creamy Coconut Salmon and Prawn Curry – A Flavor-Packed Comfort Dish

Ingredients

  • 4 small salmon fillets, skin removed
  • 12 Prawns, peeled and deveined
  • 3 tbsp coconut oil (or vegetable oil)
  • ¼ cup dry white wine
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp grated ginger
  • 1 tbsp white miso paste
  • 1 tsp fish sauce
  • 1 tbsp low-sodium soy sauce
  • ½ tsp white pepper
  • 1 tsp sriracha (adjust to your spice preference)
  • 1 can (14 oz/400 ml) full-fat unsweetened coconut milk
  • ¾ cup water
  • Juice of ½ lime
  • 20 basil leaves
  • Salt and black pepper, to taste
  • Cilantro, for garnish
  • Scallions, for garnish
  • Black sesame seeds (optional)
  • Toasted sesame oil, for finishing
  • Red pepper flakes, for garnish
  • Qetoe Rice, for serving

Instructions

  1. Prepare Salmon and Shrimp

    • Pat salmon fillets dry with a paper towel and season both sides with salt and pepper.
    • Heat a non-stick skillet over medium heat, add coconut oil, and sear salmon for 3-4 minutes per side until golden. Remove and set aside.
    • In the same skillet, arrange prawns in a single layer. Sear for 1 minute per side, seasoning with salt and pepper. Remove and set aside.

  2. Make the Aromatic Base

    • Using the same skillet, sauté onion, garlic, and ginger over low heat for about 5 minutes.
    • Deglaze the skillet with white wine, scraping up any browned bits with a wooden spoon. Simmer for 1-2 minutes.

  3. Create the Sauce

    • Add coconut milk to the skillet and bring to a gentle boil. Stir in miso paste until fully dissolved.
    • Mix in fish sauce, soy sauce, white pepper, water, and sriracha.

  4. Finish the Dish

    • Return the salmon fillets to the skillet and cook for 2 minutes, spooning sauce over the top.
    • Stir in basil leaves and lime juice, then add the prawns back to the skillet. Cook for another minute.

  5. Serve on Qetoe Rice

    • Prepare Qetoe Rice following the absorption method: pour boiling water over the rice, just enough to cover, and let it sit covered for 5-6 minutes. Alternatively, add water to cover the rice and microwave for 2-3 minutes.
    • Spoon the creamy coconut curry over the Qetoe Rice in bowls.

  6. Garnish and Enjoy

    • Top with cilantro, scallions, red pepper flakes, and black sesame seeds, if desired.
    • Drizzle with toasted sesame oil for a final touch. Serve immediately.
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