#currylovers

my favorite local chef’s collective had a pop-up!

Gulab Paneer Curry. The combination of paneer, vegetables, and spices makes this dish nutrient-dense and balanced. The unique blend of flavors not only makes it delicious but also satisfying, Read full recipe

Today is Saturday, and Saturday's dinner is curry with plenty of large shrimp.

The sweetness of the shrimp and the spice of the curry mixed well and was delicious.

A creamy and flavorful Thai-inspired shrimp curry made with coconut milk, red curry paste, and colorful vegetables. This keto-friendly dish is low in carbs but high in taste!

Ingredients: 1 lb shrimp, peeled and deveined. 1 can full-fat coconut milk. 2 tbsp red curry paste. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cauliflower florets. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 inch ginger, grated. 1 tbsp fish sauce. 1 tbsp erythritol or preferred keto sweetener. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Add the grated ginger and minced garlic. Saut for about one minute, until the smell is nice. Stir for one more minute after adding the red curry paste. Add the coconut milk and stir it in until the curry paste is fully mixed in. Stir the erythritol and fish sauce together. Put in the bell peppers and cauliflower florets. Simmer for 5 minutes or until the vegetables are soft. It will take about 34 minutes of cooking after adding the shrimp until they are pink and opaque. Add pepper and salt to taste. Serve with lime wedges and fresh cilantro on top. Have fun with your high-fat red Thai shrimp curry!

Prep Time: 15 minutes

Cook Time: 15 minutes