Exquisite Keto-friendly Cambodian Seafood Curry with Zucchini Noodles

Allergens

Shellfish (prawns)

Ingredients

• 200g raw tiger prawns, peeled and deveined
• 250g white fish fillets, cut into bite
• sized pieces
• 4 medium zucchinis, spiralized
• 1 cup coconut milk
• 2 tbsp red curry paste (keto
• friendly)
• 1/2 cup bamboo shoots, thinly sliced
• 1/2 cup red bell pepper, julienned
• 1/4 cup fresh basil leaves, roughly chopped
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large wok or pan over medium heat, warm 2 tablespoons of olive oil.
2. Add the red curry paste and sauté for 1 minute, or until fragrant.
3. Pour in the coconut milk, stirring to combine with the curry paste.
4. Add the bamboo shoots and red bell pepper, cook for 5 minutes.
5. Incorporate the fish fillets and prawns into the sauce, seasoning with salt and pepper to taste. Cook until the fish is opaque and the prawns are pink and curled.
6. Lower the heat and stir in the chopped basil leaves.
7. Finally, toss in the spiralized zucchini noodles, ensuring they're well coated with the curry sauce. Cook for 2 minutes until the zucchini is tender but still retains a slight crunch.

Chef’s Insight

The combination of tender seafood, aromatic curry, and delicate zucchini noodles creates a truly unforgettable culinary experience.

Notes

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