When we’re on a ketogenic diet, bringing variety, trying new things, and enjoying new flavors is the way to do it – and this curry won’t disappoint. I know not many people like the word curry because it normally means one thing in a person’s mind. But there are tons of varieties of curry out there. Thai, Indian, Chinese, Malaysian – they all have their own special twists that make them unique to the region they’re made in. Today, we’re going with a Thai style curry, that won’t be spicy at all. It’s more like a soup that’s filled with delicious flavors!
This is a combination of some of my favorite flavors – coconut, peanut butter, lime and cilantro. It comes together to make a creamy and slightly thick base that’s filled with delicious fresh broccoli and shrimp. We first get a hint of coconut and lime when we taste the curry. Slowly, the peanut flavor brushes over our taste buds as we chew. Each and every bite will be unique, some getting broccoli and shrimp in one bite and getting a bit of garlic and cilantro in another.
Just remember, if you need this curry to be completely gluten free, opt out of the soy sauce and use coconut aminos. The fish sauce is normally going to include gluten, so make sure you have unprocessed fish sauce – my favorite brand is Red Boat Fish Sauce.
Do you have a favorite curry recipe you want to share with us? Let us know in the comments below!
Yields 2 Servings of Thai Peanut Shrimp Curry
The Preparation
- 2 tablespoons coconut oil
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 15 grams green onion, thinly sliced
- 1/2 teaspoon turmeric powder
- 2 tablespoons green curry paste
- 1 tablespoon soy sauce, or coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon peanut butter
- 1 cup vegetable broth
- 1 cup unsweetened carton coconut milk
- 4 ounces cooked shrimp
- 1/4 teaspoon xanthan gum
- 4 ounces broccoli
- 3 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup sour cream, optional
The Execution
1. Start by adding 2 tbsp. coconut oil in a pan over medium heat.
2. When the coconut oil is melted and the pan is hot, add the 1 tsp. roasted garlic, 1 tsp. minced ginger, and 1 spring onion (chopped). Allow to cook for about a minute, then add 1 tbsp. green curry paste, and 1/2 tsp. turmeric.
3. Add 1 tbsp. soy sauce (or coconut aminos), 1 tsp. fish sauce, and 1 tbsp. peanut butter to the pan and mix together well.
4. Add 1 cup of vegetable stock and 1 cup of coconut milk (from the carton). Stir well and then add another 1 tbsp. green curry paste.
5. Let simmer for a few minutes. In the mean time, measure out 6 oz. pre-cooked shrimp.
6. Add 1/4 tsp. xanthan gum to the curry and mix well.
7. Once your curry begins thickening up a little bit, add the broccoli florets and stir well.
8. Chop 3 tbsp. fresh cilantro and add to the pan.
9. Finally, once you are happy with the consistency of the curry, add the shrimp and lime juice from 1/2 lime, and mix everything together.
10. Let simmer for a few minutes. Taste and season with salt and pepper if needed.
11. Serve! You can stir in 1/4 cup of sour cream per serving.
This makes a total of 2 servings of Thai Peanut Shrimp Curry. Each serving comes out to be 438 calories, 32.8g fats, 12.4g net carbs, and 19.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon fresh ginger | 2 | 0 | 0.4 | 0 | 0.3 | 0 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1/2 teaspoon turmeric powder | 5 | 0.1 | 1 | 0.4 | 0.7 | 0.2 |
| 2 tablespoon green curry paste | 43 | 1.8 | 6.4 | 0.7 | 5.7 | 0.7 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 1 teaspoon fish sauce | 2 | 0 | 0.2 | 0 | 0.2 | 0.3 |
| 1 tablespoon peanut butter | 95 | 8.1 | 3.2 | 1 | 2.3 | 4 |
| 1 cup vegetable broth | 13 | 0.2 | 1 | 0 | 1 | 0.5 |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 4 ounce cooked shrimp | 135 | 1.9 | 1.7 | 0 | 1.7 | 26.3 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 4 ounce broccoli | 40 | 0.5 | 8.1 | 3.7 | 4.4 | 2.7 |
| 3 tablespoon fresh cilantro | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1/2 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| Totals | 875 | 65.9 | 32.5 | 7.4 | 25.1 | 39.4 |
| Per Serving (/2) | 438 | 32.9 | 16.2 | 3.7 | 12.5 | 19.7 |
Thai Peanut Shrimp Curry
Ingredients
- 2 tablespoon coconut oil
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 15 gram green onion thinly sliced
- ½ teaspoon turmeric powder
- 2 tablespoon green curry paste
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon peanut butter
- 1 cup vegetable broth
- 1 cup unsweetened carton coconut milk
- 4 ounce cooked shrimp
- ¼ teaspoon xanthan gum
- 4 ounce broccoli
- 3 tablespoon fresh cilantro
- 1 tablespoon lime juice
- ½ cup sour cream optional
Instructions
- Heat up the coconut oil in a pan over medium heat.
- Once the pan is hot and oil melted, add in the garlic, minced ginger, and chopped green onion. Let cook for about a minute before adding the turmeric and half of the green curry paste.
- Add the soy sauce (or coconut aminos), fish sauce, and peanut butter and stir together well.
- Add the vegetable broth and coconut milk. Stir well and add in the remaining green curry paste.
- Let simmer for a few minutes. Meanwhile, measure out the shrimp.
- Add the xanthan gum to the curry and mix well.
- Once the curry has thickened up a little bit, add the broccoli and stir.
- Chop up the fresh cilantro and add it to the pan.
- Finally, once you are happy with the consistency of the curry, add the shrimp and squeeze over the lime juice. Mix everything together once more.
- Let simmer for a few minutes. Taste and season with salt and pepper as needed. Stir in the sour cream, if using.
- Serve hot and enjoy!
Nice recipe. Nice blog too. I’m thinking of starting keto although I’m kinda skinny. Is it ok since I want to take care of my health earlier? and do u have easy, fast and cheap meal to go? thanks 🙂
Thank you Qifa! You can still do keto for health, you just have to eat to your maintenance calories. I eat maintenance (and have been for a while now), so it’s not just about losing weight.
As for fast/cheap/easy meals, take a look through the recipes and pick the ones you like most 🙂
Yummy.. added a bit more shrimp — 6 oz — since I needed more protein for the day. And I added a bit more veg stock and nearly a whole can of coconut cream (Trader Joe’s). Delish!
Glad you liked it Deborah! Just make sure when using coconut cream from the can that it fits into your macros. Coconut cream is much higher in carbs than the coconut milk from a carton 😉
I just made this recipe and was pleasantly pleased with how darn tasty it is. I too added a bit more veggie stock mainly because I added an entire teaspoon of fish sauce.
I love thai food so this is recipe is a keeper!
Happy to hear you liked in Sandy! I love fish sauce, so I didn’t think it needed to be toned down any, but I’m glad you know your preferences and could adapt how you wanted 🙂
I made this for my brother and his girlfriend Monday night and they were blown away. They both licked their bowls clean and asked for more. My brother said it was a 10 out of 10 and it belongs in a magazine. I am DEFIANTLY making this one again. I felt like I was eating from a five star restaurant and all I did was follow your directions! Thank you!
Wow, awesome! It’s always puts a smile on my face when non-keto people love the recipes. Glad to hear you all liked it!
Craig,
The recipes are great my girlfriend and I have just started the Keto nutrition lifestyle change. But please provide me some help. For some of the recipes what is a serving size? Some of the soups and muffins recipes I am not sure of is it a cup for soup and 2-3 muffins?
Hey Steubert,
The recipes will give the total amount of servings and the macros per serving. It will tell you how much of the actual recipe is a serving size (usually half, one quarter, or something similar). If you’re measuring that from liquids and soups, you’re welcome to measure by volume using the weight of the final product. I normally just eyeball it. For muffins and the like, it usually tells you in the recipe how many servings there are and how many the total muffins are, so you just have to do a simple division.
Thank you..
Sure thing.
Sorry to ruin the party but coconut milk is much higher in calories than you specified.
You wrote 45 calories per cup, while it actually is more like 550 calories (with a whopping 57g of fat).
The recipe should have specified that it’s coconut milk from a carton (similar to almond milk), not canned…which is much higher! I’ll update it so it’s more clear.
How would this meal take to re-heating? As in do you think it would be appropriate for lunch meal prep?
I think it would be great! If you think the shrimp will get too rubbery then this would also be great with chicken.
Just curious, but can you use canned coconut milk and just update the nutritional content or do I have to use a carton (needing to know if I have to make a grocery run or not! ).
Either should work, but the nutritional info will be very different!