Ingredients:
1 lb shrimp, cleaned
2 cloves garlic
1 medium onion, chopped
1 Jalapeno pepper, chopped
1 juice of lime
½ tp parsley
¼ tsp red pepper flakes
2 roma tomatoes, chopped
½ tsp salt
2 Tbsp cilantro, chopped
coconut oil
Instructions:
1. Preheat skillet on medium with coconut oil
2. Add garlic, onion and jalapeno and cook for 4 min
3. Add red pepper flakes and parsley and continue to cook for 4 min
4. Add tomatoes and cook for 5 min
5. Add shrimp, lime, salt and pepper and cook for another 3-4 min .
6.Serve with cilantro and Enjoy!
Ingredients:
1 tbsp. peanut oil
1 small onion, chopped (optional; may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2-3 cloves garlic, chopped
1 medium zucchini, roll cut
8 ounces button mushrooms, halved or quartered
1 bell pepper, chopped
1-3 hot chillies, sliced (Thai style or serrano preferred)
14 ounces "lite" unsweetened coconut milk
1-3 tbsp. red curry paste (amount to taste)
3-4 kaffir lime leaves or substitute some lime zest
2 tsp. Splenda (or to taste)
2 tbsp. fish sauce (nam pla)
1 pound large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaves (preferably Thai basil)
Method:
In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
Add cocnut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
Either stir basil into the curry or use as a garnish, whichever you prefer.
Serve in a bowl (you may also serve with steamed jasmine rice, but that is off limits for low-carb).
3 servings
Ingredients:
400 g jumbo shrimps
Pinch of salt
1 teaspoon
turmeric powder
3 tablespoons
cooking oil
3/4 teaspoon
mustard seeds
3 stalks
curry leaves 1
Bombay onions halved and sliced finely
1 tomato quartered
3 tablespoons chilli paste
1 tablespoon cilantro powder
1/2 teaspoon fenugreek powder (Methi)
4 cloves garlic, pounded
1/2 cup lime juice
Seasoning
Pinch of salt and sugar to taste.
Directions:
Toss the shrimps in the salt and turmeric powder and set aside.
Heat the wok with oil to moderate heat.
Mix the mustard seeds, Bombay onions, curry leaves and tomato.
Fry the mixture until fragrant and then add in the chilli paste, cilantro powder, garlic, fenugreek powder (methi) and lime juice.
Add the jumbo shrimps and season to taste.
Simmer until gravy turns fairly dry.
Serve with a garnishing of chopped cilantro leaves.
