How To Make Thai Peanut Shrimp Curry

 


When we’re on a ketogenic diet, bringing variety, trying new things, and enjoying new flavors is the way to do it – and this curry won’t disappoint. I know not many people like the word curry because it normally means one thing in a person’s mind. But there are tons of varieties of curry out there. Thai, Indian, Chinese, Malaysian – they all have their own special twists that make them unique to the region they’re made in. Today, we’re going with a Thai style curry, that won’t be spicy at all. It’s more like a soup that’s filled with delicious flavors!



The Preparation

2 tablespoons green curry paste

1 cup vegetable stock

1 cup unsweetened coconut milk, from a carton

6 ounces pre-cooked shrimp

5 ounces broccoli florets

3 tablespoons chopped cilantro

2 tablespoons coconut oil

1 tablespoon peanut butter

1 tablespoon soy sauce (or coconut aminos)

Juice of ½ lime

1 medium green onion

1 teaspoon crushed roasted garlic

1 teaspoon minced ginger

1 teaspoon fish sauce

½ teaspoon turmeric

¼ teaspoon xanthan gum

½ cup sour cream

 

The Execution

1. Start by adding 2 tbsp. coconut oil in a pan over medium heat.

2. When the coconut oil is melted and the pan is hot, add the 1 tsp. roasted garlic, 1 tsp. minced ginger, and 1 spring onion (chopped). Allow to cook for about a minute, then add 1 tbsp. green curry paste, and 1/2 tsp. turmeric.

3. Add 1 tbsp. soy sauce (or coconut aminos), 1 tsp. fish sauce, and 1 tbsp. peanut butter to the pan and mix together well.

4. Add 1 cup of vegetable stock and 1 cup of coconut milk (from the carton). Stir well and then add another 1 tbsp. green curry paste.

5. Let simmer for a few minutes. In the mean time, measure out 6 oz. pre-cooked shrimp.

6. Add 1/4 tsp. xanthan gum to the curry and mix well.

7. Once your curry begins thickening up a little bit, add the broccoli florets and stir well.

8. Chop 3 tbsp. fresh cilantro and add to the pan.

9. Finally, once you are happy with the consistency of the curry, add the shrimp and lime juice from 1/2 lime, and mix everything together.

10. Let simmer for a few minutes. Taste and season with salt and pepper if needed.

11. Serve! You can stir in 1/4 cup of sour cream per serving.

This makes 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 465.5 Calories, 32.8g Fats, 13.19g Net Carbs, and 26.66g Protein.



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