THAI COCONUT SHRIMP RECIPE

May 24, 2018

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If you are low carb or keto you realize that you are cooking most of your own food. Here is a recipe I use that I really enjoy. You can substitute chicken for the shrimp if you do not like shrimp. 

This recipe transforms basic shrimp and vegetables into something fantastic with some simple ingredients: coconut milk and red curry paste.

Serves 4

Ingredients for recipe

16 ounces shrimp

2 cloves garlic, minced

1 cup onion, diced

1/2 cup (40 g) sliced  mushrooms

1/2 cup (75 g) carrots, sliced into coins

1 cup (150 g) zucchini, sliced into half-moon shapes

1  can full-fat organic coconut milk

3 tsp  red curry paste

1/2 tsp, plus a pinch kosher salt

1 tbsp  coconut oil

 

Instructions for recipe

In a small bowl combine the canned coconut milk with the red curry paste. I used an immersion blender to make sure everything was well mixed.   Set aside.

Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan.

Reduce the heat to medium, then add the carrots, onion and garlic. Cook and stir for about 4 minutes. Add the zucchini, mushrooms, chile pepper slices and the remaining 1/2 teaspoon salt.

Continue to cook and stir for another 5 minutes. If at any point the pan is getting too dark with what looks like burnt bits on the bottom, use about a 1/4 cup of water to deglaze the pan. Deglazing means that liquid is used to loosen the browned bits stuck to the bottom of a hot pan during the cooking process. The liquid “lifts” them up and incorporates the browned bits as added flavor to the dish. If you need to do it while you prepare this portion of the recipe, do it. If the browned bits are not overwhelming the pan, don’t worry about it.

When the zucchini and mushrooms are golden brown, pour in the coconut milk mixture.Add the shrimp to the pan at the same time as the coconut milk mixture.

Simmer for 8 to 10 minutes at this temperature to reduce the coconut milk slightly and concentrate the flavors.

I recommend serving this dish over cauliflower rice or eating it as a chunky soup, garnished with fresh basil—regular, sweet or Thai basil is fine.

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