My kids absolutely looooove low-carb fish curry with coconut and spinach, and it’s so incredibly easy to make.
Low-Carb Fish Curry with Coconut and Spinach
It’s always nice to find different ways to include more fish in our diet. I made this low-carb fish curry with coconut and spinach using hoki, which is a New Zealand firm white fish. However, you can choose any firm fish, just not salmon because the curry spices would overpower the delicate salmon flavour.
I served the low-carb fish curry in bowls with no rice, as rice is an unnecessary carbohydrate which generally bulks up the meal and bulks out the nutrition. By having a bowl just of the curry, we have doubled the fish and spinach we would have eaten.
I remember giving up rice, and trying to get my head around that since rice was a huge part of the meal, but actually, it shouldn’t be. We now eat curry, or a stir fry alone, or we add vegetables on the side.
My children, especially, have increased their vegetable and meat intake dramatically by doing this. I found the biggest change with my youngest, who would eat the rice, and leave the meat or vegetables on one side, kind of defeating the purpose of dinner.
Low-carb fish curry with coconut and spinach is low carb, dairy free, Paleo, keto and Banting friendly. It’s simple, easy and incredibly nutritious.
The recipe can be varied by adding green beans, coriander, cashews, prawns or ginger. Not only is this a simple and easy curry to make, there is one saucepan to clean up afterwards, and all served in one bowl per person. Genius!
Low-Carb Fish Curry with Coconut and Spinach
Ingredients
- 1 kg firm white fish cut into cubes
- 2-4 tbsp curry paste of choice
- 400 ml coconut cream
- 400 ml water
- 500 g spinach washed and sliced
Instructions
- Heat the oil in a large saucepan, add the curry paste and fry on a moderate heat for 2-3 minutes to activate the spices.
- Add the coconut cream and water, and bring to the 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.
If you love low-carb curries, you’ll love these:
- Low carb chicken coconut curry
- Lamb curry with spinach
- Lamb kebabs with coconut curry dipping sauce
- Slow cooker Malaysian beef curry
Kirti says
Can i use salmon?
Libby www.ditchthecarbs.com says
Yes but the curry flavour is strong so would dominate the subtle flavours that salmon has.
Abhinav says
Hello,
Such a wonderful fish curry recipe. I can use coconut milk instead of using coconut cream.
Shaun Tull says
I too would use coconut oil, but it doesn’t give a measurment. Is it just enough to get the spices going…1-2 tbsp?
Thank you
Heidi says
This was delish! I used barramundi and yellow curry paste
I used coconut milk and halved the water!
Libby www.ditchthecarbs.com says
Yummmmmmmm
Shona says
This has to be the easiest. tastiest supper dish ever! All done in 15 mins or so and as Libby says, very little clearing up afterwards. It went down a treat with everyone, even a picky teenager!
Sharon Young says
How much and whqt oil do you use?
Libby www.ditchthecarbs.com says
I generally use coconut oil.
djnikkik says
I’ve made a ton of Thai curries over the years, usually chicken, beef or prawn, but I’ve never made a fish curry. This one is incredibly simple and easy to make and is very tasty. I usually use coconut milk in my Thai curries and was pleasantly surprised at the difference in taste and texture when using the coconut cream instead. Makes for a much thicker and creamier sauce. I used baby spinach instead of regular spinach so I could just throw it in rather than have to chop it up, to save more time. Even though I timed it I think I might have overcooked my fish though because when I mixed in the spinach my attractive fish cubes collapsed into flakes. Considering it is only 3.6g net carbs per serving, this recipe also gives very large servings which is good for those who might just be starting out low carb and haven’t regulated their appetite yet. I definitely think that Thai red curry paste is the best one to use with this recipe.
Andrea Richey says
Hi Libby,
What brand of coconut cream or milk do you find the best?
Thanks
Andrea
Libby www.ditchthecarbs.com says
I buy whatever is on special in the supermarket as long as the coconut cream is roughly 25% fat. Take a look at this page which may help you.
lowcarbdiabetic says
Another simply super low carb recipe.
Looks delicious ….. I will be trying this out.
All the best Jan
Libby www.ditchthecarbs.com says
Thanks Jan. x