“Mouthwatering Keto Indonesian Lunch: Savory Seafood Curry with Cauliflower Rice”

Allergens

Shellfish, Coconut

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb boneless, skinless chicken thighs, cut into bite
• sized pieces
• 3 cups cauliflower rice
• 2 cups coconut milk
• 1/2 cup water
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground white pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Salt, to taste

Instructions

1. In a large skillet or wok, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Stir in the coriander, cumin, turmeric, white pepper, nutmeg, and cloves, sautéing for an additional minute to release the aroma of the spices.
3. Add the chicken pieces and shrimp to the skillet, cooking until they turn opaque and the shrimp is pink, about 4 5 minutes.
4. Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the chicken is fully cooked through.
5. In a separate pot, cook the cauliflower rice according to package instructions, then season with salt to taste.
6. Serve the seafood curry over the cooked cauliflower rice, garnishing with fresh cilantro and lime wedges if desired.

Chef’s Insight

This dish is perfect for those looking to enjoy the flavors of Indonesian cuisine while adhering to a ketogenic diet. The combination of spices and seafood creates a rich, savory sauce that pairs perfectly with the creamy cauliflower rice.

Notes

Feel free to adjust the spice levels according to your preference. Serve with a side of steamed vegetables for a complete meal.