CREAMY and spicy low-carb coconut fish curry with spinach is dairy-free and only needs one saucepan.
It only requires 4 simple ingredients and is the perfect high-protein keto-friendly dinner.
Low-carb fish curry with coconut and spinach is dairy-free, Paleo, and keto-friendly. It's simple, easy, and incredibly nutritious.
It's the perfect one-dish dinner that can be ready in 20 minutes.
It's always nice to find different ways to include more fish into your diet. Fish is a low-fat, high-protein, and zero carbs so it fits perfectly into your low-carb diet or keto diet.
There are only 4 ingredients you need for this family curry night. All quantities and instructions are in the full printable recipe card below.
- Fresh firm white fish - cut into cubes, or cooked in quarters
- Curry paste - use your favourite blend of spices such as tandoori paste, butter chicken, or a red or green Thai curry paste.
- Coconut cream - check the nutrition label to ensure there are no added starches or thickeners.
- Fresh spinach - washed and sliced. You can use frozen spinach but it must be defrosted first and have all the excess water drained and squeezed out of it.
Fish - this low-carb fish curry recipe is very adaptable and you can use any firm white fish such as hoki, cod, catfish, snapper, or sole. However, I would suggest not to use salmon because the curry spices would overpower the delicate salmon flavour.
You may also use chicken, prawns, tofu, or vegetables. If you are using chicken, you will need to boil the chicken curry until is completely cooked in the centre. Cooking time will vary according to how large/small your chicken pieces are.
Coconut cream - you may use coconut milk, however, the sauce may need thickening with xanthan gum or guar gum.
Vegetables - the recipe can be varied by adding other leafy greens such as silverbeet, kale, baby spinach, and green beans. This is a higher carb vegetable so may not fit within your daily carb limit.
Flavours and garnish - chopped pieces of fresh ginger or crushed garlic are delicious to add to the curry sauce. Garnish with dried chilli flakes, fresh coriander, and a swirl of coconut cream.
How to make it
This really has to be the simplest homemade curry there is. It is the perfect one-pot recipe for a mid-week curry.
Fry the curry paste for 2-3 minutes to activate the spices. Add the coconut cream and water, and bring to a simmer.
Carefully add the fish pieces and reduce the heat for 10-15 minutes.
Add the chopped spinach and cook until the spinach has wilted.
Serve in large bowls.
Best side dishes
You can quickly and easily serve your fish coconut curry by itself, or with a large bowl of cauliflower rice.
Traditional white rice, brown rice, or Basmati rice are unnecessary carbohydrates that generally bulk up the meal and bulks out the nutrition. Basmati rice, for example, is readily absorbed and will affect your blood sugars in the same way as 10 teaspoons of sugar.
My children have increased their vegetable and meat intake dramatically by stopping the high-carb side dishes such as bread, pasta, and rice. Picky children often eat the rice in a meal and leave the meat or vegetables on one side. Their diet is too low in protein and nutrients. Gently addressing what they eat will have a lifelong effect on their development.
Yes, it can be as long as there are no added sugars, starches, or ultra-processed seed oils such as canola oil or sunflower oil.
You can use lower-fat coconut cream or medium coconut milk. You can also use fish stock or vegetable stock to dilute the curry sauce and make this into fish coconut curry soup.
Yes, frozen cauliflower rice is a wonderfully quick and cheap alternative to fresh cauliflower, especially when cauliflower is not in season.
More low-carb keto curry recipes
- Chicken keto curried kebabs (oven, BBQ, air fryer)
- Low carb chicken coconut pumpkin curry (slow-cooker)
- Lamb curry with spinach (saag gosht)
- Lamb kebabs with coconut curry dipping sauce
- Slow cooker Malaysian beef curry (beef rendang)
Low-Carb Coconut Fish Curry with Spinach (Dairy-Free)
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- Heat the oil in a large saucepan, add the curry paste and fry on moderate heat for 2-3 minutes to activate the spices.
- Add the coconut cream and water, and bring to a boil.
- Carefully add the fish pieces and reduce the heat. Simmer for 10-15 minutes.
- Add the prepared spinach and cook for another 3-4 minutes, or until the spinach has wilted.
- Serve in large bowls.