When we’re on a ketogenic diet, bringing variety, trying new things, and enjoying new flavors is the way to do it – and this curry won’t disappoint. I know not many people like the word curry because it normally means one thing in a person’s mind. But there are tons of varieties of curry out there. Thai, Indian, Chinese, Malaysian – they all have their own special twists that make them unique to the region they’re made in. Today, we’re going with a Thai style curry, that won’t be spicy at all. It’s more like a soup that’s filled with delicious flavors!
This is a combination of some of my favorite flavors – coconut, peanut butter, lime and cilantro. It comes together to make a creamy and slightly thick base that’s filled with delicious fresh broccoli and shrimp. We first get a hint of coconut and lime when we taste the curry. Slowly, the peanut flavor brushes over our taste buds as we chew. Each and every bite will be unique, some getting broccoli and shrimp in one bite and getting a bit of garlic and cilantro in another.
Just remember, if you need this curry to be completely gluten free, opt out of the soy sauce and use coconut aminos. The fish sauce is normally going to include gluten, so make sure you have unprocessed fish sauce – my favorite brand is Red Boat Fish Sauce.
Do you have a favorite curry recipe you want to share with us? Let us know in the comments below!
Yields 2 Servings of Thai Peanut Shrimp Curry
The Preparation
- 2 tablespoons coconut oil
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 15 grams green onion, thinly sliced
- 1/2 teaspoon turmeric powder
- 2 tablespoons green curry paste
- 1 tablespoon soy sauce, or coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon peanut butter
- 1 cup vegetable broth
- 1 cup unsweetened carton coconut milk
- 4 ounces cooked shrimp
- 1/4 teaspoon xanthan gum
- 4 ounces broccoli
- 3 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup sour cream, optional
The Execution
1. Start by adding 2 tbsp. coconut oil in a pan over medium heat.
2. When the coconut oil is melted and the pan is hot, add the 1 tsp. roasted garlic, 1 tsp. minced ginger, and 1 spring onion (chopped). Allow to cook for about a minute, then add 1 tbsp. green curry paste, and 1/2 tsp. turmeric.
3. Add 1 tbsp. soy sauce (or coconut aminos), 1 tsp. fish sauce, and 1 tbsp. peanut butter to the pan and mix together well.
4. Add 1 cup of vegetable stock and 1 cup of coconut milk (from the carton). Stir well and then add another 1 tbsp. green curry paste.
5. Let simmer for a few minutes. In the mean time, measure out 6 oz. pre-cooked shrimp.
6. Add 1/4 tsp. xanthan gum to the curry and mix well.
7. Once your curry begins thickening up a little bit, add the broccoli florets and stir well.
8. Chop 3 tbsp. fresh cilantro and add to the pan.
9. Finally, once you are happy with the consistency of the curry, add the shrimp and lime juice from 1/2 lime, and mix everything together.
10. Let simmer for a few minutes. Taste and season with salt and pepper if needed.
11. Serve! You can stir in 1/4 cup of sour cream per serving.
This makes a total of 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 438 calories, 32.8g fats, 12.4g net carbs, and 19.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon fresh ginger | 2 | 0 | 0.4 | 0 | 0.3 | 0 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1/2 teaspoon turmeric powder | 5 | 0.1 | 1 | 0.4 | 0.7 | 0.2 |
| 2 tablespoon green curry paste | 43 | 1.8 | 6.4 | 0.7 | 5.7 | 0.7 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 1 teaspoon fish sauce | 2 | 0 | 0.2 | 0 | 0.2 | 0.3 |
| 1 tablespoon peanut butter | 95 | 8.1 | 3.2 | 1 | 2.3 | 4 |
| 1 cup vegetable broth | 13 | 0.2 | 1 | 0 | 1 | 0.5 |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 4 ounce cooked shrimp | 135 | 1.9 | 1.7 | 0 | 1.7 | 26.3 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 4 ounce broccoli | 40 | 0.5 | 8.1 | 3.7 | 4.4 | 2.7 |
| 3 tablespoon fresh cilantro | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1/2 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| Totals | 875 | 65.9 | 32.5 | 7.4 | 25.1 | 39.4 |
| Per Serving (/2) | 438 | 32.9 | 16.2 | 3.7 | 12.5 | 19.7 |
Thai Peanut Shrimp Curry
Ingredients
- 2 tablespoon coconut oil
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 15 gram green onion thinly sliced
- ½ teaspoon turmeric powder
- 2 tablespoon green curry paste
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon peanut butter
- 1 cup vegetable broth
- 1 cup unsweetened carton coconut milk
- 4 ounce cooked shrimp
- ¼ teaspoon xanthan gum
- 4 ounce broccoli
- 3 tablespoon fresh cilantro
- 1 tablespoon lime juice
- ½ cup sour cream optional
Instructions
- Heat up the coconut oil in a pan over medium heat.
- Once the pan is hot and oil melted, add in the garlic, minced ginger, and chopped green onion. Let cook for about a minute before adding the turmeric and half of the green curry paste.
- Add the soy sauce (or coconut aminos), fish sauce, and peanut butter and stir together well.
- Add the vegetable broth and coconut milk. Stir well and add in the remaining green curry paste.
- Let simmer for a few minutes. Meanwhile, measure out the shrimp.
- Add the xanthan gum to the curry and mix well.
- Once the curry has thickened up a little bit, add the broccoli and stir.
- Chop up the fresh cilantro and add it to the pan.
- Finally, once you are happy with the consistency of the curry, add the shrimp and squeeze over the lime juice. Mix everything together once more.
- Let simmer for a few minutes. Taste and season with salt and pepper as needed. Stir in the sour cream, if using.
- Serve hot and enjoy!
