Paleo Thai Fish Curry

Paleo Thai Fish Curry

Paleo Thai Fish Curry recipe & content provided by Sheridan Austin

This fresh, Asian-inspired Thai fish curry has potent anti-inflammatory properties from ginger and turmeric, creating an incredibly delicious and gut-healing dish.

Related: Keto Coconut Pork Chops

Unlike most curries, the ingredients in this fish curry make it suitable for those that cannot tolerate high-FODMAP foods like garlic and onion, and also contains bone broth for added healing benefits. You can serve your fish curry with cauliflower rice, wilted greens or cooked and cooled white rice.

A creamy, fresh, and Bulletproof take on Thai fish curry that also heals your gut... All with a recipe that's low carb, low FODMAP and paleo.

Paleo Thai Fish Curry

Start to Finish: 45 minutes


  • 1/8 cup roughly chopped fresh lemongrass (outside layers removed and root chopped off)
  • 3 kaffir lime leaves, middle stems removed  (or zest and juice from 1 1/2 limes)
  • 1 ounce fresh ginger (about 1 large knob)
  • 3 teaspoons turmeric
  • 1/2 cup cilantro stems, chopped
  • 1/2 cup cilantro, for garnish
  • 2 cups bone broth or water, divided
  • 2 cups coconut cream
  • 1 large limes, juiced (in addition to lime leaves)
  • 1 1/4 pounds wild-caught snapper, cut into 1-inch cubes
  • 1 1/2 teaspoons salt
  • 1 tablespoon coconut oil or ghee
  • 1 teaspoons fresh ground pepper
  • 1 pound pumpkin or butternut squash, chopped into 1-inch cubes
  • 2 medium zucchinis, chopped into 1-inch cubes


  1. In a blender, add lemongrass, ginger, kaffir lime leaves, cilantro stems, and 1/2 cup of bone broth or water into a blender and blend until as smooth as possible, stopping to scrape down the sides of your blender as needed. Add more water or bone broth if the mixture does not blend smoothly.
  2. In a large, deep frying pan on medium heat, add coconut oil. Pour in the blended herb mixture and sauté until fragrant.
  3. Add coconut cream, remaining water or bone broth, pumpkin and zucchini.
  4. Simmer, but don’t boil, until pumpkin and zucchini have cooked through.
  5. Reduce heat to the lowest it can go, add snapper and simmer for three minutes, or until internal temperature reaches 145 degrees. Remove from heat.
  6. Add the lime juice.
  7. Garnish Thai fish curry with fresh cilantro and serve with cauliflower rice or cooked and cooled white rice.

Nutritional Information (Per Serving):

  • Calories: 597
  • Total Fat: 36.3g
  • Sodium: 506mg
  • Carbohydrates: 24.4g
  • Dietary Fiber: 7.6g
  • Total Sugars: 9.6g
  • Net Carbs: 16.8
  • Protein: 47g
  • Potassium: 1003mg
  • Cholesterol: 71mg
  • Calcium: 146mg
  • Iron: 6mg
  • Potassium: 1003mg

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