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Low-Carb Thai Salmon Slow-Simmered Stew

Name: Low-Carb Thai Salmon Slow-Simmered Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 salmon fillets (about 500 g); 400 g canned tomatoes; 2 cups red pepper, chopped; 2 carrots, chopped; 1 onion, diced; 300 ml gluten-free stock; Seasoning: lemongrass, ginger and chilli; Sauce: 1 tbsp fish sauce (or tamari) and 1 tbsp lime juice; 2 tbsp olive oil; Salt and black pepper, to taste

A low carb slow-simmered stew with salmon, lemongrass, ginger and chilli, Thai flavours and no gluten.

Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Servings: 4
Calories: 473 kcal
Protein: 29 g
Carbs: 15 g
Fat: 33 g
Course: Main

About this Thai stew

Low-Carb Thai Salmon Slow-Simmered Stew is a Thai main built around salmon fillets (about 500 g). It takes about 55 min from start to finish, 15 minutes of prep and 40 minutes of cooking, and serves 4.

Cooking method: stew. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.

Good for: low carb, high protein, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

4 salmon fillets (about 500 g)
400 g canned tomatoes
2 cups red pepper, chopped
2 carrots, chopped
1 onion, diced
300 ml gluten-free stock
Seasoning: lemongrass, ginger and chilli
Sauce: 1 tbsp fish sauce (or tamari) and 1 tbsp lime juice
2 tbsp olive oil
Salt and black pepper, to taste

Method

Step 1. Brown the salmon in batches in a heavy pot; set aside.
Heat
Medium to high, stir or flip now and then
Look for
Golden-brown edges, a steady sizzle and a toasty smell.
Why it matters
Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
Avoid
Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Soften the onion and carrots in the same pot for 5 minutes.
Heat
Medium to high, stir or flip now and then
Look for
Golden-brown edges, a steady sizzle and a toasty smell.
Why it matters
Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
Avoid
Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Stir in the lemongrass, ginger and chilli and tomatoes.
Heat
Keep the heat steady
Look for
The new ingredient is coated and the mixture returns to a gentle bubble.
Why it matters
Adding things in order lets each ingredient cook for just the right time.
Avoid
Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Return the salmon, add the stock and bring to a boil.
Heat
Keep the heat steady
Look for
The new ingredient is coated and the mixture returns to a gentle bubble.
Why it matters
Adding things in order lets each ingredient cook for just the right time.
Avoid
Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cover and simmer for 54 minutes until tender and the sauce thickens.
Heat
Low, with small lazy bubbles
Look for
Small bubbles break the surface gently; the sauce thickens and the food turns tender.
Why it matters
Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
Avoid
Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 6. Adjust the seasoning and serve with Thai basil and lime wedges.
Heat
Warm plates
Look for
Hot food on warm plates with a fresh, bright garnish on top.
Why it matters
Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
Avoid
Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Swap starchy sides for extra greens or cauliflower.

Equipment you will need

Heavy pot with lid
Wooden spoon
Plate for browned meat

Nutrition per serving

Estimated per serving: 473 kcal, 29 g protein, 15 g carbohydrate and 33 g fat. Roughly 25% of the energy comes from protein, 13% from carbohydrate and 63% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Low-Carb Thai Salmon Slow-Simmered Stew

Substitutions and variations

Brown the meat in batches for deeper flavour before adding liquid.
Use lentils or chickpeas for a meat-free version and shorten the simmer time.
Stews taste better the next day; cool, refrigerate and reheat until piping hot.

Frequently asked questions about Low-Carb Thai Salmon Slow-Simmered Stew

How long does Low-Carb Thai Salmon Slow-Simmered Stew take to make?

It takes about 55 min in total: 15 minutes of prep and 40 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 473 kcal, with 29 g protein, 15 g carbohydrate and 33 g fat. These are estimates for the recipe's 4 servings.

Is Low-Carb Thai Salmon Slow-Simmered Stew gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

It is pescatarian: it contains fish or seafood but no meat or poultry.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Low-Carb Thai Salmon Slow-Simmered Stew ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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