Keto Indonesian Seafood Curry with Cauliflower Rice – An Exquisite Fusion of Flavors

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz white fish fillets (e.g., cod or snapper)
• 1/2 lb shrimp, peeled and deveined
• 1 cup cauliflower rice
• 1 can (14 oz) coconut milk
• 1/2 cup red curry paste
• 1/2 cup chopped green onions
• 1/2 cup diced red bell pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. In a large skillet, heat half of the coconut milk over medium heat until hot but not boiling. Add the curry paste and stir until well combined. Cook for 2 minutes to release the aroma of the spices.
2. Add the remaining coconut milk, fish sauce, lime juice, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Add the white fish fillets and shrimp to the skillet, ensuring they are fully submerged in the curry sauce. Cover and cook for 6 8 minutes, or until the shrimp is pink and the fish flakes easily with a fork.
4. In a separate pan, cook the cauliflower rice according to package instructions, seasoned with salt and pepper.
5. To plate, place a generous portion of cooked cauliflower rice in the center of a shallow bowl, creating an elevated mound. Spoon the seafood curry over the top of the cauliflower rice, ensuring the fish and shrimp are visible.
6. Garnish with chopped green onions, diced red bell pepper, and fresh cilantro for added color and texture. Serve immediately.

Chef’s Insight

The balance of flavors in this dish makes it a perfect example of fusion cuisine, combining traditional Indonesian elements with a keto-friendly twist.