THAI RED CURRY SHRIMP

Makes 4 servings

Everyone enjoys a little vacation from the ordinary once in a while. Savory coconut curry sauce with fresh green beans and shrimp will transport you to another place, while abiding Keto rules. The heat can be adjusted to suit anyone’s palate—just use less red curry paste for a milder flavor or add more if you’re feeling adventurous!

 

INGREDIENTS

2 teaspoons sesame oil
1½ pounds medium shrimp, peeled and deveined
½ cup sweet onion, chopped
3 tablespoons garlic, minced
1 cup fresh green beans, chopped (cut into bite-sized pieces)
1 cup red bell pepper, chopped
1 (12-ounce) can unsweetened coconut milk
2 tablespoons fish sauce (such as Thai Kitchen brand)
2 teaspoons Thai red curry paste (such as Thai Kitchen brand), or to taste
4 fresh lime wedges, for garnish
6 fresh basil leaves, julienned, for garnish

 

INSTRUCTIONS

1. Heat sesame oil in a wok or nonstick frying pan over medium-high heat. Add shrimp and cook, stirring, for 4 minutes, or until cooked through. Remove from the pan and set aside.
2. Add onions and garlic to the pan and sauté for 2 minutes, or until they begin to soften. Add green beans and bell pepper, and sauté for 2 minutes more.
3. Pour in coconut milk and fish sauce. Add red curry paste a little bit at a time, tasting as you go. When you’ve reached the desired flavor, simmer uncovered, until sauce is thickened and creamy, about 5 minutes. Add shrimp to the curry sauce and cook just long enough to heat through.
4. Divide among bowls and serve hot, garnishing each serving with a lime wedge and basil.

 

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 206 KCAL
CARBS: 15.52 G
SATURATED FAT: 1 G
CHOLESTEROL: 214 MG
PROTEIN: 26 G
POTASSIUM: 660 MG
SODIUM: 1770 MG
IRON: 1.57 MG

 

This AMAZING Recipe can be found in my Keto For Life Cookbook here

 


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