Exquisite Thai Keto Coconut Curry Shrimp with Cauliflower Rice – A Cinematic Dining Experience

Allergens

Shrimp, fish sauce (fish)

Ingredients

• 1. 12 large shrimp, peeled and deveined 2. 1 cup cauliflower rice 3. 1 can (14 oz) full
• fat coconut milk 4. 1 tbsp red curry paste 5. 1 tbsp fish sauce 6. 1 tsp sugar substitute 7. 1/2 tsp ground coriander 8. 1/2 tsp ground cumin 9. 1/2 tsp ground turmeric 10. 1/4 tsp ground white pepper 11. 1/4 tsp salt 12. 2 tbsp fresh cilantro, chopped 13. 1 lime, juiced 14. Optional: Thai bird's eye chili, sliced

Instructions

1. In a medium pan, heat half of the coconut milk over medium low heat until warm. Add the curry paste and cook for 2 minutes, stirring constantly.
2. Gradually mix in the remaining coconut milk, fish sauce, sugar substitute, ground coriander, cumin, turmeric, white pepper, and salt. Bring to a gentle simmer and cook for 5 minutes.
3. Add the shrimp to the pan and cook for 3 4 minutes, or until pink and cooked through. Remove from heat and stir in lime juice and sliced chili (if using).
4. In a separate small pot, sauté cauliflower rice over medium heat for 5 minutes, or until tender but still slightly crunchy. Season with salt to taste.
5. Divide the cauliflower rice among two plates, spooning the shrimp and sauce on top. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

To elevate the aroma of this dish, add a few drops of essential oil such as lemongrass or kaffir lime leaf to the pan while cooking the curry paste.

Notes

For a more authentic Thai experience, try using Thai bird's eye chili instead of regular chili.