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Instant Pot Keto Thai Salmon Curry

Ingredients

• 1 Tbsp. Thai Kitchen Red Curry Paste
• 2 cups organic chicken bone broth
• 16 ounces wild salmon
• 2 cups full-fat coconut milk
• 1 medium scallion, sliced
• 1 inch ginger, grated
• 1 whole lime, cut into wedges
• 2 Tbsp. chopped cilantro
• 1 Tbsp. virgin coconut oil

Instructions

1. Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
2. Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
3. Place the diced wild salmon into the broth.
4. Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
5. When the time is up, do a quick release.
6. Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.

Nutrition & Macronutrient Ratio