Thai Coconut Fish curry (Keto)

I wanted to try something different this week. I found this recipe on the Keto Queens website; it is not only delicious but also has such a great aromatic flavour. It is really adaptable and great for clearing out the vegetables in your fridge. I’ve adapted this recipe to suit what I wanted.


  • 1 tbsp avocado oil (or any other oil; I used olive oil)
  • 1 small yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 courgette, thinly sliced* (The recipe says to use a yellow squash, but I opted to use a courgette instead)
  • 2 large garlic cloves, crushed or minced
  • 1/2 tbsp fresh-grated ginger
  • 2 spring onions, thinly sliced *
  • 100g mangetout *
  • 1 tsp tamari sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp sea salt
  • 1/2 tsp crushed red pepper flakes, though you can use more/less, depending on the taste you desire
  • 2 1/2 cups approx 600ml water* (I substituted this for 400ml vegetable stock instead as I wanted the sauce thicker)
  • 1 400ml can full-fat unsweetened coconut milk
  • 1 lb 450g cod fillets or any other white fish e.g basa, seabass (I used 1 1/2 lbs)
  • Fresh coriander for garnish, optional
  • Fresh lime wedges to squeeze on top, optional

Notes (*): The recipe is very adaptable; and is great for using up any veg you have left in the fridge. So feel free to use any vegetables you want! I found that the sauce was a little thin to my liking; so I thickened it with a teaspoon of Xanthan Gum whisked into a little water. After tasting I also added in 2 heaped teaspoons of Thai Red curry paste to give a stronger flavour.


  1. Heat oil in the pan, over a medium high heat. Add your vegetables: onion, red bell pepper, courgette, spring onions, and peas. Stirring occasionally until they begin to soften.
  2. Add the garlic and ginger; cook for 30 seconds.
  3. Stir in the rest of your ingredients minus the fish: tamari sauce, fish sauce, salt, red pepper flakes, vegetable stock, and coconut milk.
  4. Bring to a simmer, and add the cod fillets. Cook for 10 minutes, until the fish is opaque and flakes easily.
  5. Taste and add seasoning as desired. I wanted a bit more of a kick, so added 2 heaped teaspoons of Red Thai curry paste.
  6. The sauce can be a little thin, I thickened it with a teaspoon of Xantham gum, so it was to my liking.
  7. Garnish with fresh coriander and lime, if you desire. Serve with some rice and flatbreads.

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