I was kind of wondering if this combination would work. I hadn’t really heard of any recipes combining peanut sauce and salmon, but I really wanted to use up a few ingredients I had kicking around the house: canned salmon, bok choy, cauliflower, red curry paste, an almost empty jar of peanut butter, and the last sprigs of a bunch of cilantro. I was pleasantly surprised at how well this worked, and now will think of this keto-friendly salmon bok choy peanut curry with coconut cilantro rice recipe.
Keto Salmon Bok Choy Peanut Curry with Coconut Cilantro Cauliflower Rice Recipe
Coconut Cilantro Cauliflower Rice:
- 1 teaspoon extra virgin coconut oil
- 1 cup unsweetened shredded coconut
- 4 cups cauliflower rice
- ¼ cup fresh cilantro, chopped
Salmon Bok Choy Peanut Curry Ingredients:
- 3 cups bok choy, chopped
- 4 cloves garlic, minced
- 1½ tablespoons extra virgin coconut oil
- 2 garlic cloves, minced
- 2-3 tablespoons Thai red curry paste (to taste)
- 1 teaspoon gold erithrytol monk fruit sweetener
- ¼ cup creamy natural peanut butter
- One 14 oz can full-fat coconut milk
- ½ tablespoon toasted sesame oil
- 2 tablespoons peanuts, toasted and chopped
- 3 tablespoons unsweetened shredded coconut, toasted
- Fine sea salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Directions:
Preheat non-stick skillet to prepare cauliflower rice. Heat 1 teaspoon coconut oil and sauté the unsweetened coconut flakes to slightly brown.
Stir riced cauliflower into skillet. Sauté ingredients until coconut flakes are toasted and riced cauliflower is softened. Stir in cilantro and remove the mixture from the skillet, and cover in a dish until ready to serve.
Heat a small saucepan over medium heat. Add 1/2 tablespoon coconut oil and once hot add the bok choy. Sauté until softened. Remove from pan.
Add remaining coconut oil. Once melted, add the garlic, stirring for 30 seconds. Stir in the curry paste and smoked paprika for another minute or so, until it slightly deepens in color. Add in the sweetener, peanut butter, coconut milk and sesame oil and whisk to combine. Heat through. Taste and season with salt and pepper if necessary. Stir in the salmon pieces.
Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.
Did you make this keto salmon bok choy peanut curry with coconut cilantro cauliflower rice recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
