Thai Curry with Shrimp {Keto-Friendly and Low-Carb}

Love Asian food? Look no further than this delicious and fragrant Thai Curry with Shrimp. It's hard to believe this is keto-friendly, but with 31g of fat and only 8g of net carbs per serving, you can indulge with peace of mind!

This recipe is: keto-friendly, low-carb, no added sugar

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Other keto-friendly recipes you may like: Mahi Mahi with Beurre Blanc and Fisherman's Chowder.

Stuck in a weight-loss rut? Check out our 5 Ways to Break a Weight Loss Plateau.

New to keto? Take the KETO 30 Challenge!

Ingredients:

• 4 tablespoons coconut oil
• ½ onion, cut into 6 chunks
• 2 tablespoons green curry paste
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon yellow curry powder
• 1 tablespoon peanut butter or almond butter
• 1 cup coconut milk
• 1 cup vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 carrot, halved and sliced into half-moon shapes
• 1 cup broccoli florets
• 1 pound raw shrimp, peeled and deveined
• Juice from half a lime
• 2 tablespoons chopped cilantro
• Pinch of Kosher salt (optional)

Preparation:

1. Melt the coconut oil in a large pot at medium-high heat. Add the onion, break it up a bit with a spoon and cook until soft (about 5 minutes), stirring often.
2. Add the next 5 ingredients and stir together for about 1 minute. Add the coconut milk and vegetable stock. Stir together, bring to a boil and reduce heat to low. Lightly simmer for about 10 minutes.
3. Add the soy sauce, fish sauce, carrots, and broccoli. Increase heat to high and bring to a boil. As it starts to boil, add the shrimp and reduce heat back to low. Stir together and continue cooking until the shrimp turns pink and the vegetables are tender (about 3 minutes).
4. Turn off the heat. Add the lime juice and cilantro. Adjust the seasoning if necessary with a pinch of salt, more lime juice or more curry paste/powder for additional heat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Yield: 4