keto curry

Our Keto Creamy Shrimp Curry is a tasty dinner, loaded with a delicious blend of spices. It’s dairy free, with a rich coconut sauce - and even better the next day!!

Keto Creamy Shrimp Curry Recipe - Curried Prawns

Coconut Oil

Garlic (crushed)

Onion (diced)

Turmeric (ground)

Cinnamon (ground)

Chili Powder

Cardamom (ground)

Cloves (ground)

Coconut Cream

Raw Shrimp (peeled)

Cilantro (finely chopped)

Place a large saucepan over high heat, add the coconut oil, garlic, onion and ginger. Saute for 5-7 minutes, until the onion turns translucent.

Add the spices and saute for 3-4 minutes, until fragrant.

Add the coconut cream and bring to a simmer before adding the shrimp.

Simmer for 5-7 minutes, until the shrimp have cooked through.

Remove from the heat and serve.

Enjoy topped with the cilantro and with a side of Cauliflower Rice.

Keto chicken curry is delicious and nutritious low carb chicken in keto curry sauce. Chicken with curry sauce is easy family friendly meal.

Keto chicken curry – chicken with curry coconut sauce

CHICKEN

Coconut oil 2 TBS

onion chopped 20 g/0.7 oz

cloves

Fresh ginger 2 tsp

Chicken breast or thigh 450 g/16 oz

Tomato puree/passata 1/2 cup 100 ml

Coconut milk full fat 1 can/400 ml

Salt 1 tsp

pepper 1/2 tsp

CURRY SPICE BLEND

Curry powder mild

Garam masal 1 tsp

Ground paprika 1 tsp

GARNISH

chili

cilantro leaves onion

Lime

cucumbers and tomato

Heat coconut oil in a deep skillet or...

Heat coconut oil in a deep skillet or pot over a medium high heat. Add onion, garlic and ginger and cook for 2 minutes or until onion is translucent and golden brown.

Add chicken meat cut in cubes and cook...

Add chicken meat cut in cubes and cook with occasional stirring for 5 - 10 minutes or until golden brown on the edges.

Add salt, pepper and curry spices blend and...

Add salt, pepper and curry spices blend and stir until meat is nicely coated with spices.

Add coconut milk and tomato pure/passata (add water...

Add coconut milk and tomato pure/passata (add water or broth if you want it more diluted) and stir until everything combined.

Cook covered for 10 to 15 minutes.

Serve with cauliflower rice, cauliflower mash or similar...

Serve with cauliflower rice, cauliflower mash or similar keto side dish.

Garnish with fresh cilantro, chopped spring onion or...

Garnish with fresh cilantro, chopped spring onion or crushed chili to your taste (optional).

Enjoy!

Creamy shrimp curry flavored with coconut cream, garlic, and ginger.

Shrimp Keto Curry

lb large shrimp, peeled and deveined

tbsp lime/lemon juice

pink Himalayan salt

black pepper

tbsp butter

onion, diced

garlic,

curry powder

ginger

tsp cumin

tsp pink Himalayan salt

tsp black pepper

(13.5 oz) coconut milk/cream

cilantro,

In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate&nbsp;for 10 minutes.

In a medium skillet, melt the butter in a medium size skillet set over medium heat. Add the onion&nbsp;and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and&nbsp;pepper; cook for 30-60 seconds until fragrant.

Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.

Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked&nbsp;through.

Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!

One pot creamy coconut chicken curry is full of Authentic Malay Thai flavours that will have you licking the bowl clean. The creamy coconut gravy is flavoured with a simple homemade curry paste featuring lemongrass, peppers, chilies, and ginger. The chicken is simmered until fall off the bone tender and the gray is thick, rich, and oh, so, yummy! A healthy low carb high protein chicken curry the whole family will love!

Creamy Coconut Chicken Curry (Low carb, High Protein)

coconut oil/butter/ghee

Aromatic curry paste (see below)

black cardamom pods

red chili (dried

green pepper (chopped)

curry powder (any)

water (divided)

chicken

coconut cream

salt

cilantro (chopped for garnish)

lime (juiced)

onion

½ large bell pepper (red

Thai chili pepper

garlic

cilantro (roughly chopped)

lemongrass stalks (finely chopped)

ginger root

turmeric root turmeric powder

lime juice

Prepare the curry paste. Add the onion, pepper, chili peppers, garlic, cilantro, lemongrass, ginger root, and turmeric to a food processor or blender and process into a coarse paste. Set aside 1/3 cup for the curry and place the rest in a sealed container in the fridge for later use (See dedicated post for more information).

Sauté curry paste and aromatics. Add the oil to a deep pan over medium heat. Once hot, add the aromatic curry paste, cardamom pods, and red chili, cook down for around 1-2 minutes, stirring occasionally.

Add green pepper to soften. Add the chopped green pepper to the pan and sauté for 2-3 minutes until the pepper begins to soften.

Temper the spices. Push the contents of the pan to the sides to make a well in the center exposing the bottom of the pan. If the pan appears dry add oil/butter/ghee and once hot add the curry powder, black pepper, and salt to the well in the pan. Cook for 45-60 seconds until the curry powder begins to bubble and darken, immediately combine all the content of the pan and continue to cook for 1-2 minutes.

Water fry into a paste. Add 1/2 a cup of the water to the pan and stir to combine. Cook until the water has mostly evaporated and the contents of the pan are starting to form a paste.

Brown the chicken. Season the chicken on both sides with salt and nestle the chicken thighs into the pan, top side down. Press lightly to ensure the chicken is directly against the hot pan and allow them to brown undisturbed for 5-7 minutes. Flip the thighs over, they should be nicely browned, and cook the other side for 5-7 minutes. If at any point the pan appears too dry add more oil.

Add coconut cream and simmer. Pour in the can of coconut milk/cream, and the remaining 1 cup of water, stir to combine. Cover and bring to a boil. Once boiling reduce the heat to a gentle simmer and allow the curry to simmer for at least 30 minutes until the chicken is tender.

Simmer uncovered until gravy thickens. Remove the lid from the pan, increase the heat to medium, bring the curry to a simmer. Allow the curry to simmer uncovered for at least 15 minutes, stirring occasionally or until the gravy has reached your desired consistency and you are ready to serve.

Rest, garnish, and serve. Remove the curry from the heat and allow it to rest for at least 5 minutes.  Season to taste with salt, garnish with fresh lime juice, chopped chilies, and cilantro before serving.

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