Keto Thai Red Curry Shrimp Recipe
I have got you a great seafood delight that you really should try at least once in your life. And who knows — you might find a new favorite!
Equipment
- Teaspoon
- Tablespoon
- wok-style skillet
- Plate
Ingredients
- 2 teaspoons Sesame Oil
- 700 grams Shrimp (20-25 count peeled and deveined)
- 100 grams Onion (finely chopped)
- 3 Cloves Garlic (finely chopped)
- 300 ml Coconut milk
- 2 teaspoons Red curry paste
- 2 tablespoons Fish sauce
- 170 grams Red Pepper (cut in narrow strips)
- 1 tablespoon Sprigs Cilantro ( take stems off and chop)
- 1 tablespoon Lime Juice (fresh)
- 1 teaspoon (julienned)
Instructions
- Take a wok-style skillet and put that on medium heat on a gas stove. Add sea sesame oil to the skillet.
- Once the oil is heated, stir-fry the shrimp for 2 minutes per side. Reserve to a plate.
- After that sauté the onions for 2 minutes. Halfway through heating the onions, add the chopped garlic and sauté until fragrant.
- Now, pour in the coconut milk into the skillet and half of the red curry paste (taste the blend after simmering for 2 minutes – then add more if required). After that and fish sauce.
- Cook the mix uncovered for 5 minutes on sim. Wait until the sauce is thick and creamy.
- Now, add the green bean slivers and red pepper strips and cook with the blend for 2 minutes.
- After that, toss in the cilantro and stir the curry and cook for another 1 minute.
- Now, add the shrimp that you kept aside on a plate and cook that with the curry for about 1 minute.
- When cooked. Garnish with the lime juice and top with julienned basil leaves. Serve hot and enjoy with Keto rice.
Notes
Nutrition Facts Per Serving
- Calories-225.9kcal
- Carbohydrates-9.2g
- Protein-3.8g
- Fat-20.6g
- Fiber-2.5g
- Net Carbs-7g