Without tooting my own horn too much, this is possibly one of the best things I have ever cooked! What made it so? Taking 10 minutes to make my own curry paste! It is totally worth it. I used a pestle and mortar, mostly because I think it’s fun, but of course, you could use a food processor and cut the time in half. Making your own paste also means you know exactly whats in your food!!! I know that there was zero extra sugar in my curry paste, no processed additives at all, and it tasted amazing because of it. Plus being a low carb curry, replacing noodles with fresh vegetables and being keto, its full of yummy as coconut cream! I chose to add fish but if you wanted to go vegan use tofu since it’s really the sauce that makes this dish. This really is one that you need to try for yourself!
I don’t really want to use a particular cuisine when naming this dish, Thai, Malaysian, Singaporean… It’s really a combination of all sorts of meals I’ve had over the years from many different Asian cuisines. I couldn’t be luckier to live in an area that has amazing Asian restaurants everywhere and also been able to travel to some of them. I love this kind of food and I am not sure if I know anyone who doesn’t. Plus the type of food that we get now is so very different to Chinese takeaway of 20 years ago, although I do have fond memories of such times. Not even that long ago, in my first pregnancy, seafood laksa was one of my biggest cravings. Luckily it was a 3-minute drive to get an amazing one. Even so, I am always wanting to recreate my favourite takeaways at home. First to save money and second to keep with my food motto of “eat real food”. My one and only gripe with Asian takeaways is the insane amount of salt. Nothing is worse than trying to sleep after a super salty takeaway. You are up all night gulping down water like you were in the middle of a desert. Not at all good for you. So this recipe contains a small amount of salt from the splash of fish sauce and that is it! This is also the first time that I have posted a recipe using a spiralizer… and I love it! These noodles are a great low carb replacement for traditional processed alternatives and taste great.
Another reason I love this kind of food, it is so good for you! Well, the homemade stuff definitely is. Asian cuisines are all absolutely filled with amazing spices. There really is a reason that some of the healthiest, long-living people of this world come from these countries. A diet full of things such as garlic, ginger, turmeric, chili, all the fresh herbs you can imagine… Sounds like my kind of diet. I am really excited about this recipe. It has made me want to learn so much more about this type of cooking. It got a 100% approval rating from my husband Matt so that’s a win. Especially since he isn’t the biggest seafood fan. Dialling down the spice and introducing my kids to this kind of food is my next project, so stay tuned.
An amazingly fresh and healthy low carb keto fish curry
- 4 small white fish fillets
- 2 tablespoon coconut oil
- 1 can coconut cream
- 1 large red chilli
- 1 large green chilli
- 4 garlic cloves
- 6 kaffir lime leaves
- 1 large piece fresh ginger
- 1 large piece fresh lemon grass
- 1 tablespoon turmeric powder
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 large zucchini
- 1 large carrot
- 1/2 cup fresh mint
- 1/2 cup fresh coriander
- 1/4 cup chopped spring onions
- 1/4 cup crushed peanuts
- To make the curry paste, place the chilli’s, garlic, ginger, kaffir lime leaves and lemongrass into the pestle and mortar and grind into a paste.
- Into a preheated large wok, fry the curry paste in the coconut oil for 2 minutes or until fragrant.
- Add the coconut cream and turmeric powder and stir.
- Place the fish fillets into the sauce and poached for 5 minutes, turning the fish over once to ensure its cooked all the way through.
- Using a veggie spiralizer, create noddles using the zucchini and carrot.
- In a pan, using 1 tablespoon of coconut oil try noodles for 1 minute.
- Place 2 pieces of fish and a big scoop of the coconut curry sauce into a bowl. Place the noddles on the side and garnish with fresh coriander, mint, spring onions and peanuts. Add some extra chilli too if you want!