Thai Shrimp Green Curry with Zucchini Noodles (Keto-Friendly)

Allergens

Shellfish (shrimp) - Coconut

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 can (14 oz) coconut milk
• 3 tbsp Thai green curry paste
• 1 cup sliced bell peppers
• 1 cup snap peas
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh basil leaves, roughly chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp fish sauce
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions

1. In a large pan or wok, heat 1 tablespoon of oil over medium high heat. Add the red onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant. Add green curry paste and cook for 2 minutes, stirring frequently to prevent burning. Pour in coconut milk and fish sauce, then bring the mixture to a simmer. Add shrimp, bell peppers, and snap peas, cooking until shrimp are pink and cooked through, about 5 6 minutes. Season with salt, pepper, and lime juice to taste. Stir in basil leaves and remove from heat. In a separate pan, quickly sauté the zucchini noodles for 2 minutes until just tender but still al dente. To serve, place a mound of zucchini noodles on each plate, then spoon curry sauce and shrimp over the top.

Chef’s Insight

To enhance the aroma, add a pinch of ground coriander and cumin to the green curry paste.

Notes

Adjust the heat level by adding more or less green curry paste to taste.