Ketogenic Thai Shrimp and Coconut Curry
Ketogenic Thai Shrimp and Coconut Curry
Ingredients
For the Curry
- 1 pound large shrimp, peeled and deveined
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 3 tablespoons red curry paste, sugar-free
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon erythritol, or other keto-friendly sweetener, to taste
- 1 bell pepper, sliced, any color
- 1 zucchini, sliced into half-moons
- 2 cups baby spinach
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, add 1/4 cup of the thick cream from the top of one can of coconut milk. Heat over medium heat until it begins to simmer gently.
⏱️ 3 min
- 2
Add the red curry paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant. This helps to deepen the flavor of the curry paste.
⏱️ 3 min
- 3
Stir in the grated ginger and minced garlic. Cook for another 1 minute until aromatic, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the remaining coconut milk from both cans, fish sauce, and erythritol. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Add the sliced bell pepper and zucchini to the curry. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 6
Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
⏱️ 5 min
- 7
Stir in the baby spinach until it wilts, which should only take about 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min
- 8
Stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, erythritol for sweetness, or lime juice for brightness.
⏱️ 2 min
- 9
Ladle the curry into bowls and garnish generously with fresh chopped cilantro. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ketogenic Thai Shrimp and Coconut Curry
Ingredients
For the Curry
- 1 pound large shrimp, peeled and deveined
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 3 tablespoons red curry paste, sugar-free
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon erythritol, or other keto-friendly sweetener, to taste
- 1 bell pepper, sliced, any color
- 1 zucchini, sliced into half-moons
- 2 cups baby spinach
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, add 1/4 cup of the thick cream from the top of one can of coconut milk. Heat over medium heat until it begins to simmer gently.
⏱️ 3 min - 2
Add the red curry paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant. This helps to deepen the flavor of the curry paste.
⏱️ 3 min - 3
Stir in the grated ginger and minced garlic. Cook for another 1 minute until aromatic, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the remaining coconut milk from both cans, fish sauce, and erythritol. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Add the sliced bell pepper and zucchini to the curry. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 6
Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
⏱️ 5 min - 7
Stir in the baby spinach until it wilts, which should only take about 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min - 8
Stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, erythritol for sweetness, or lime juice for brightness.
⏱️ 2 min - 9
Ladle the curry into bowls and garnish generously with fresh chopped cilantro. Serve immediately.
⏱️ 1 min