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East Coast Hot Pot

Orange Icon  East Coast Hot Pot

Orange Icon  East Coast Hot Pot

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Submitted by: Jacqueline Reilly

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Servings: 4

This is such a delicious recipe and you can use any type of seafood! ( I use salmon, haddock, shrimp and scallops) sometimes lobster!

  • 2 tsp. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 coconut milk, unsweetened, full-fat, organic, canned
  • 2 tbs. ginger, fresh, organic
  • 2 1/2 tbs. garlic, fresh, organic
  • 2 tbs. curry paste, organic
  • 5 1/2 tbs. coconut sugar, organic
  • 1 1/2 tbs. lime juice, pure, organic
  • 1/4 c. arrowroot powder, organic
  • 1 c. rice, brown, organic
  • 16 oz. salmon, fresh, wild-caught

In a medium saucepan bring coconut milk to a boil over medium heat until it starts to separate. Add ginger garlic and curry paste, and cook for ten minutes. Add coconut sugar and lime juice. Add arrowroot to thicken.

If using salmon or some other fish bake in oven until cooked. If using shrimp, lobster or scallops make sure they are dried off before cooking. Put about two tsp of butter in frying pan and fry the seafood until Cooked.

Arrange 4 oz of seafood over brown basmati rice and pour a few tbsp of coconut curry sauce over all. Enjoy. It's so yummy!

This recipe is 4 protein for the seafood and 2 carbs for 1 cup rice, or you can 1/2 the amount of rice, it's still great!