Keto Curry
A quick and delectable Keto Curry that brings the vibrant flavors of Southeast Asia to your kitchen, with a rich coconut milk base and aromatic curry paste, perfect for busy weeknights.
Ingredients
For the Curry
- 2 cans 14 oz cans unsweetened, full-fat coconut milk or cream You can use coconut cream for a thicker texture.
- 3 tablespoons red or green curry paste Adjust according to your spice preference.
- 1 teaspoon fish sauce Adds umami flavor.
- 2 teaspoons lime juice Freshly squeezed is best.
- ½ teaspoon salt To taste.
- 1 medium zucchini, diced Can substitute with other vegetables.
- ½ red bell pepper julienned Adds color and sweetness.
Instructions
Preparation
- In a saucepan, bring one can of coconut milk over medium-high heat to a boil.
- Reduce it to a medium boil, allowing it to cook until the milk is reduced by one-third to one-half.
- Stir in the curry paste, ensuring it’s well mixed.
- Pour in the second can of coconut milk, bringing it back to a boil and allowing it to thicken for 5-10 minutes.
- Mix in the fish sauce, lime juice, and salt, followed by the zucchini. Let it cook for 2 minutes.
- Add the red bell pepper, cook for another minute, and serve over cauliflower rice. Chicken or shrimp can be added for extra protein.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. Reheat gradually to maintain creamy texture.