Module 16 · From the Sea
Salmon & Spinach Coconut Curry
Salmon & Spinach Coconut Curry is a keto dinner with 7.9 g net carbs, 35 g protein and 45 g fat per serving (577 kcal). It serves 4 and takes 30 minutes in total.
Chunks of salmon gently poached in a fragrant coconut, ginger and turmeric curry with spinach. Warming, golden and gentle on the spice.
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Allergens in this Ketogeni recipe: fish. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 15 min · Total time: 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 7.9 g |
| Protein | 35 g |
| Fat | 45 g |
| Energy | 577 kcal |
| Vitamin D | 16.5 µg |
| Calcium | 63 mg |
| Omega-3 (EPA + DHA) | 3 g |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 600 g skinless salmon fillet, in large chunks
- 400 ml organic full-fat coconut milk
- 1 piece small organic onion, chopped (about 80 g)
- 20 g organic fresh ginger, grated
- 3 piece organic garlic cloves, grated
- 1 tsp ground turmeric
- 2 tsp ground cumin and coriander
- 1 tbsp ghee or coconut oil
- 200 g organic spinach
- 1 piece organic lime, juiced
- 15 g organic coriander
- 1 tsp fish sauce or salt
Step-by-step method
- Soften the onion in the ghee for 5 minutes, then add ginger, garlic and spices for 1 minute.
- Pour in the coconut milk and simmer 5 minutes.
- Slide in the salmon and poach very gently 5–6 minutes, without stirring much.
- Fold in the spinach until wilted; season with lime juice and fish sauce.
- Scatter with coriander and serve in bowls, with cauliflower rice if you like.
Chef’s tips
- Keep the curry at a bare simmer so the salmon stays in tender chunks.
Variations
- Use cod or prawns.
- Add a fresh green chilli.
Storage
Keeps 2 days; reheat gently.
Questions and answers
How many net carbs are in Salmon & Spinach Coconut Curry?
One serving has 7.9 g net carbohydrates, 35 g protein and 45 g fat (577 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Salmon & Spinach Coconut Curry ahead, store or freeze it?
Keeps 2 days; reheat gently.
Which allergens are in Salmon & Spinach Coconut Curry?
It contains fish, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Salmon & Spinach Coconut Curry gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Salmon & Spinach Coconut Curry?
Yes. Use cod or prawns. Add a fresh green chilli.