Low Carb Thai Fish Curry Traybake

StepAwayFromTheCarbs.com

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This fragrant low carb Thai fish curry is an easy one-dish recipe with cauliflower rice and green beans!

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Prep Time 5

Cook Time 30

Total Time 35

Makes: 3 Servings

Net Carbs: 7

Calories: 331

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

12 oz cooked cauliflower rice
1 cup unsweetened full fat canned coconut milk
3 tbs green Thai curry paste
1 tbs fish sauce
3 4 oz frozen mahi mahi fillets (or similar white fish)
1 cup chopped fresh green beans
salt and black pepper
cilantro leaves and lime wedges to garnish

Equipment

Step-by-Step Instructions

Preheat the oven to 400F / 200C.
Place the cauliflower rice into the base of a baking dish. I used a handy microwave bag - super convenient!
In a jug, whisk together the coconut milk, curry paste, and fish sauce. Set aside.
Next, place the fish on the cauli rice and scatter the green beans around the fish.
Pour the curry sauce over the fish and beans, then season with salt and pepper.
Cover with foil and roast until the fish is flaking apart, about 25-35 minutes depending on thickness. See notes for cooking times if using fresh or thawed fish.
Garnish with fresh cilantro leaves and lime wedges.

Nutrition

Calories: 331kcalCarbohydrates: 11gProtein: 32gFat: 18gSaturated Fat: 15gCholesterol: 107mgSodium: 944mgFiber: 4gSugar: 3gNet Carbs: 7g

Notes

If you are using thawed or fresh fish fillets you may like to par-boil the beans first. Reduce the cooking time to 15-20 minutes, depending on thickness of the fish.

9g net carbs per serving (a third of the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.