Exquisite Malaysian Keto Laksa with Coconut-Almond Zucchini Noodles

Allergens

Shrimp, Fish Sauce

Ingredients

• 8 oz raw shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 cup full
• fat coconut milk
• 1/4 cup almond flour
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp olive oil
• 1 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 1/2 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine almond flour and coconut milk. Mix until well combined and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ginger and garlic, sautéing for 1 2 minutes or until fragrant.
3. Stir in red curry paste and cook for another minute, allowing the flavors to meld.
4. Gradually pour in the almond flour and coconut milk mixture, stirring constantly to prevent lumps. Add fish sauce and mix well. Bring to a simmer, then reduce heat and let it cook for 5 minutes.
5. Add shrimp to the skillet, cooking until they turn pink and opaque. Season with salt and pepper to taste.
6. Gently toss in the spiralized zucchini noodles and cook for another 2 3 minutes or until slightly tender but still al dente.
7. Remove from heat and stir in lime juice, bean sprouts, and chopped cilantro.
8. Serve hot, garnished with additional cilantro if desired.

Chef’s Insight

The key to this recipe is balancing flavors and textures - from the spicy coconut curry to the tender shrimp and al dente zucchini noodles.

Notes

Adjust the spice level according to your preference by adding more or less red curry paste.