Thai Red Curry Shrimp Recipe Card
Thai Red Curry Shrimp takes 15 minutes from the stove to the dinner table.Cook fresh bok choy with shrimp in a delicious coconut curry sauce. Serve it over rice-shaped konjac, a great low-carb substitute for cooked jasmine rice. Lightly sauteed riced or grated cauliflower works well, too; read on for more alternatives.Low-Carb, Keto-Friendly7g net carbs/serving
Ingredients
- 1 tbsp Coconut oil
- 3 Garlic cloves crushed
- ½ cup Onion sliced
- 1 cup Red pepper sliced into strips
- ½ cup Carrots thinly sliced at an angle
- 1 cup Shanghai bok choy chopped
- 3 tbsp Red curry paste Thai Kitchen Brand
- 1 can /400ml Unsweetened coconut milk Thai Kitchen
- 1 tbsp Sweetener Monk Fruit or Erythritol
- 1 tbps Fish Sauce
- ½ Lime squeezed
- 230 g Raw shrimp peeled / tails off
- Chopped cilantro/ coriander for garnish
Instructions
Saute garlic and onions
- Bring a large pan to medium heat and add coconut oil. Add garlic and onions, and cook until soft and translucent.
Saute the vegetables
- Add red peppers and carrots and cook for a further 3-4 mins until the carrots are tender. At this point, you can add other vegetables; more on this later.
Make the red curry sauce
- Add red curry paste and coconut milk to the pan, and stir to form a red sauce. Simmer on medium heat for 5 mins, then add fish sauce, sweetener and lime juice.
Stir in Bok Choy and Shrimp
- Stir the red curry a few times while on medium heat. Add the bok choy and the shrimp and cook for 5 mins or until the shrimp turns pink and has curled. The shrimp will cook quickly in the hot curry.
Garnish
- Switch off the heat, garnish the curry with chopped cilantro, and serve with Konjac rice.