Coconut Shrimp Curry

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Curry (a similar version to this made with chicken) was the very first meal I ever cooked for my husband.  He said my curry is what won his heart.  🙂  We just love Indian food and with my years of cooking it, I’m getting pretty good at it.   I recently made a delicious version with coconut milk, absent from the chicken curry I made him when we were in college.  Pretty good combination, coconut and curry.  I served my shrimp curry atop a bed of sauteed fresh spinach leaves and they were delicious together!  This Atkins Induction-friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for most Keto diets and the Primal Blueprint program.  Paleo folks will need to use all coconut milk and no cream.

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. curry powder

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream and coconut milk.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it alone or over a bed of sauteed spinach or steamed cauliflower or cauli-rice.  🙂

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 cals, 31g fat, 7.4g carbs, 1.6g fiber, 5.8g NET CARBS, 27g protein, 331 mg sodium

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