Low Carb Asian Catfish Curry w Hot Shrimp Salad
During the month of October, my family and I decided to try out a new recipe from my Keto diet blog. We were excited to make the Low Carb Asian Catfish Curry with Hot Shrimp Salad, as it sounded both delicious and healthy.
Gathering all the necessary ingredients, we made a trip to the local grocery store. Mark and I took turns picking out the freshest catfish fillets, while our daughter Emma helped us choose the perfect blend of Asian spices and herbs. We couldn’t help but feel a sense of adventure as we carefully selected each item, knowing that we were about to embark on a culinary journey in our very own kitchen.
Back home, we gathered around the kitchen counter, ready to dive into the recipe. The instructions were straightforward, but what excited us the most was the opportunity to customize the dish to our liking. We added a little extra spice to the curry sauce, giving it an extra kick that we knew would satisfy our taste buds. Emma, being a fan of shrimp, suggested adding more shrimp to the salad for an extra burst of flavor and protein.
As we cooked together, the aroma of the curry filled our home, making our mouths water in anticipation. Mark and I took turns stirring the pot, while Emma skillfully tossed the shrimp in the hot pan, creating a sizzling sound that brought a smile to our faces. It was a true team effort, with each family member contributing their own touch to the recipe.
Finally, it was time to sit down and enjoy the fruits of our labor. We plated the Low Carb Asian Catfish Curry with Hot Shrimp Salad, and the vibrant colors and enticing aromas made it all the more appealing. We gathered around the dining table, eagerly taking our first bites. The flavors exploded in our mouths, a harmonious blend of spices, tanginess, and freshness. It was a true delight for our taste buds.
But what made the experience even more special was the joy of sharing this meal with our extended family. We decided to host a family gathering that weekend and invited everyone over to try our new creation. Seeing the smiles on their faces as they tasted the dish, and hearing their praises for our culinary skills, filled our hearts with warmth and contentment.
Making the Low Carb Asian Catfish Curry with Hot Shrimp Salad during the month of October was not only a delicious and healthy choice, but it also brought our family closer together. It was a memorable experience that we will cherish for years to come.
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About Low Carb Asian Catfish Curry w Hot Shrimp Salad
Low Carb Asian Catfish Curry w Hot Shrimp Salad is a unique and flavorful dish that combines the delicate flavors of catfish with the bold spices of Asian curry. This recipe is perfect for those following a low carb or ketogenic diet, as it is packed with protein and healthy fats. The dish features tender catfish fillets simmered in a fragrant curry sauce, served with a refreshing hot shrimp salad on the side. It is a delightful fusion of flavors that will tantalize your taste buds.
Origins of Low Carb Asian Catfish Curry w Hot Shrimp Salad
While this recipe may not have a specific cultural or historical significance, it draws inspiration from the rich culinary traditions of Asian cuisine. The combination of catfish and curry is a popular choice in many Asian countries, known for their love of seafood and bold flavors. By infusing this traditional pairing with a low carb twist and adding a hot shrimp salad, this recipe takes on a unique identity that showcases the versatility of Asian-inspired dishes.
Best Time to Enjoy Low Carb Asian Catfish Curry w Hot Shrimp Salad
Low Carb Asian Catfish Curry w Hot Shrimp Salad is best enjoyed during the summer months when fresh seafood is readily available. The vibrant flavors and refreshing nature of the dish make it a perfect choice for warm weather dining. Whether you’re hosting a backyard barbecue or enjoying a picnic by the beach, this recipe will add a touch of exotic flair to your summer gatherings.
Perfect Food Pairings with Low Carb Asian Catfish Curry w Hot Shrimp Salad
- Steamed jasmine rice or cauliflower rice
- Stir-fried vegetables with sesame oil
- Crispy Asian slaw
- Iced green tea or a light, fruity white wine
- For low carb or ketogenic variations, serve with zucchini noodles or a side of avocado
Tips and Tricks to Prepare Low Carb Asian Catfish Curry w Hot Shrimp Salad
- Use fresh catfish fillets for the best flavor and texture.
- If catfish is not available, you can substitute it with other firm white fish such as tilapia or cod.
- Adjust the level of spiciness in the curry sauce by adding more or less chili paste according to your preference.
- For a creamier curry sauce, add a splash of coconut milk or heavy cream.
- Marinate the shrimp in a mixture of lime juice, garlic, and soy sauce for extra flavor before grilling or sautéing.
Let’s Get Started!
Low Carb Asian Catfish Curry w Hot Shrimp Salad is a delightful and unique dish that will transport your taste buds to the vibrant flavors of Asia. Don’t hesitate to try this recipe and experience the fusion of delicate catfish, aromatic curry, and succulent shrimp. Join our community of food enthusiasts and explore the joy of cooking and discovering new flavors. Embrace your weight-loss goals without compromising on taste!
Ingredients
- Swai White Fish Fillets ()
- Olive Or Extra Virgin Olive Oil ()
- Salt ()
- Black pepper ()
- Curry powder ()
- Ginger Ground Dry ()
- Paprika ()
- Chili powder ()
- Raw Shrimp ()
- Cashews, raw ()
- Olive Or Extra Virgin Olive Oil ()
- Salt ()
- White pepper, ground ()
- Curry powder ()
- Turmeric, ground ()
- Onion powder ()
- Garlic powder ()
- Chicken broth ()
- Lemon juice ()
- Tomato paste ()
- Butter, unsalted ()
- Garlic ()
- Canned coconut milk ()
- Bok choy ()
- Olive Or Extra Virgin Olive Oil ()
- Bok choy ()
- Shredded lettuce ()
- Salt ()
- Black pepper ()
- Sesame seeds ()
- Scallions ()
- Olive Or Extra Virgin Olive Oil ()
Instructions
- Prepare the swai for marinating by patting the fillet(s) dry with paper towels. Rub the first amount of olive oil into the fish, and season the flesh with salt, pepper, curry powder, powdered ginger, paprika, and chili powder. Gently press the seasonings into the fish, and set the fish aside in a clean dish to marinate for at least 1 hour in your refrigerator. Otherwise, simply set the fish aside while you prepare the shrimp next.
- Peel and devein the shrimp, and add the shrimp to a mixing bowl. To the mixing bowl, add chopped cashews, olive oil, salt, white pepper, curry powder, turmeric, onion powder, and garlic powder. Toss the mixing bowl until the shrimp and cashews are coated in oil and spices. It’s recommended you marinate the shrimp for at least 1 hour alongside the swai, but you may continue directly onto the next step if you’re short on time.
- When you’re ready to cook, get the fish curry started first. Start heating a pan or pot large enough to make the curry over high heat without any oil. When the pan is hot, place the fish in the pan seasoned side down. Let the fish cook undisturbed until the spices blacken and the fish naturally releases from the pan with a spatula. Flip the fish over, reduce the heat, and continue cooking until the other side is cooked to blackened as well. Set the cooked fish aside to rest and cool for later.
- Return the large pan you used to your stove, and pour the chicken broth and lemon juice into the pan. Heat the liquids on the stove until they reach a boil. Reduce the heat to a simmer, and add tomato paste and butter to the pan. Let the ingredients emulsify as you stir the tomato paste and melting butter. Once you have a light red liquid in the pan, add minced garlic and place a lid over the pan. Let the pan bubble over medium-low heat for about 10 minutes.
- After 10 minutes, pour canned coconut milk into the pan. You can scrape the thicker coconut cream off the top of a can of coconut milk before using any liquid. Chop your cooked fish and return it to the pan. Slice the first amount of bok choy and add it to your curry as well. Stir all the ingredients together, cover with a lid, and stew the curry over a very low heat setting while you cook the remainder of the meal.
- Heat the third amount of olive oil in a non-stick pan over medium-high heat. Once the oil is hot, place the marinated shrimp and cashews in the pan. Let the shrimp cook on one side until they’re just golden. Then, flip the shrimp over and continue cooking to the same doneness on the second side. Gently toss the pan to keep the cashews from burning.
- Reduce the stove heat to a medium. Slice the second amount of bok choy and combine it with the shredded lettuce in the pan over the shrimp. Add salt, pepper, sesame seeds, chopped green onion, and the final amount of olive oil on top of the greens. Place a lid over your pan and let the greens cook down in the heat. After a few minutes, toss all the pan ingredients together and continue cooking until the bok choy and cabbage are wilted, bright green, and lightly fried in the oil.
- Before finishing, check that the curry has reduced to a thickened stew-like consistency. If on a low enough heat setting, the curry can stew for as long as 1 hour to develop the most flavor. Please stew the curry for a minimum of 20 minutes before serving. Serve about 6 ½ ounces curry with hot salad and about 5 pcs shrimp per portion. You can garnish the dish with green onion, sesame seeds, red pepper flakes, or dried chopped parsley.
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