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When I think about comfort food, the first thing that comes to mind is my homemade Low Carb Easy Shrimp Curry Laska. It all started on my husband Mark’s birthday. We wanted to celebrate at home with a special meal, and I decided to try a new recipe. Little did I know that this dish would become our go-to comfort food.

I followed the recipe step by step, adding the aromatic spices and the creamy coconut milk. As the curry simmered on the stove, the house filled with a delightful aroma. The kids, Emily and Ethan, couldn’t resist peeking into the kitchen, their curiosity piqued by the tantalizing smell.

When dinner was ready, we gathered around the table, eager to taste the fruits of my labor. With each spoonful, we savored the rich flavors and the warmth it brought to our souls. The creamy curry, combined with the tender shrimp and the fragrant spices, was a symphony of taste that made us all smile.

From that day on, whenever we needed a little pick-me-up or a reminder of the love we share as a family, I would make this special dish. Whether it was a birthday, an anniversary, or just a regular Tuesday evening, the Low Carb Easy Shrimp Curry Laska became our recipe for the soul.

Food has a magical way of connecting us, not only to our taste buds but also to our emotions. It brings us comfort, joy, and a sense of togetherness. This dish holds a special place in our hearts because it represents the love and care that goes into every family celebration. And with each bite, we are reminded of the beautiful moments we’ve shared and the ones yet to come.

Low Carb Easy Shrimp Curry Laska Recipe:

• 1 pound of shrimp, peeled and deveined
• 2 tablespoons of curry powder
• 1 can of coconut milk
• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup of chicken broth
• 1 tablespoon of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
• 2 tablespoons of fresh cilantro, chopped

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.

2. Sprinkle the curry powder over the onion and garlic, stirring well to coat. Cook for another minute.

3. Add the red bell pepper and cook for a few more minutes, until slightly softened.

4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

5. Add the shrimp, fish sauce, and soy sauce. Cook for about 5 minutes, or until the shrimp are pink and cooked through.

6. Stir in the lime juice and fresh cilantro.

7. Serve the Low Carb Easy Shrimp Curry Laska hot, garnished with additional cilantro if desired.

Enjoy this heartwarming dish with your loved ones, and let it bring you comfort and happiness, just like it does for our family.

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Origins of Low Carb Easy Shrimp Curry Laska

The origins of the Low Carb Easy Shrimp Curry Laska can be traced back to the rich culinary traditions of Southeast Asia, particularly Malaysia and Singapore. This dish is a fusion of Chinese, Indian, and Malay flavors, reflecting the diverse cultural influences in the region. Laska, or laksa, is a popular noodle soup dish that is typically made with a spicy coconut milk-based broth. The addition of shrimp and curry spices adds a delicious twist to this traditional recipe.

Best Time to Enjoy Low Carb Easy Shrimp Curry Laska

Low Carb Easy Shrimp Curry Laska is best enjoyed during the cooler months when you crave a warm and comforting meal. However, it can be enjoyed year-round as long as you can find fresh ingredients. In Southeast Asia, laska is often enjoyed during festive occasions and celebrations, making it a great dish to prepare for special gatherings or events.

Perfect Food Pairings with Low Carb Easy Shrimp Curry Laska

Low Carb Easy Shrimp Curry Laska pairs well with a variety of dishes and beverages. Here are some suggestions to create a well-rounded meal:

• Serve with steamed jasmine rice or cauliflower rice for a complete and satisfying meal.
• Pair with a refreshing cucumber and mint salad to balance out the spiciness of the curry.
• Enjoy with a glass of chilled white wine or a traditional Southeast Asian iced tea for a refreshing contrast.

Tips and Tricks to Prepare Low Carb Easy Shrimp Curry Laska

Here are some helpful tips and tricks for preparing Low Carb Easy Shrimp Curry Laska:

• Use fresh shrimp for the best flavor and texture.
• If you prefer a milder spice level, adjust the amount of curry paste or use a mild curry powder instead.
• Feel free to add other vegetables such as bell peppers or mushrooms to customize the dish to your liking.
• If you’re following a low carb or ketogenic diet, substitute the rice noodles with zucchini noodles or shirataki noodles.

Let’s Get Started!

Low Carb Easy Shrimp Curry Laska is a delightful and flavorful dish that brings together the best of Southeast Asian cuisine. With its creamy coconut milk-based broth, succulent shrimp, and aromatic curry spices, it’s a recipe that will surely impress your taste buds. Don’t hesitate to give it a try and embark on a culinary adventure that will transport you to the vibrant streets of Malaysia and Singapore. Join our community of food enthusiasts and subscribe to our newsletter to receive more delicious recipes and cooking inspiration. Embrace the joy of cooking and exploring new flavors while staying focused on your weight-loss goals. Happy cooking!

Ingredients

• Avocado oil ()
• Thai Red Curry Paste ()
• Curry powder ()
• Coconut milk ()
• Chicken broth ()
• Raw Shrimp ()
• Fish sauce (nam pla or nuoc mam) ()
• Cilantro ()
• Bean sprouts ()
• Shirataki Noodle ()
• Raw egg ()

Instructions

1. Preheat a medium-sized saucepan over medium-high heat. Add in the avocado oil. Then stir in both curry powders and cook until fragrant, about 30 seconds.
2. Add in the coconut milk and use a whisk to break up any lumps.
3. Then add in the chicken stock. Allow the mixture to simmer on low heat for 5-7 minutes.
4. While the soup is simmering, prepare the noodles by draining them and microwaving them. Drain the noodles again after microwaving the noodles for 2 minutes.
5. Prepare a small pot of boiling water and gently drop in the eggs. Boil for 8 minutes. Then drain the hot water, add ice and add cold water. Wait until the eggs are cold to peel them.
6. Next, add in the shrimp and cook until pink. Add in the fish sauce and taste the soup adding more if necessary.
7. Fill the bowls evenly with noodles, shrimp, and soup. Top with freshly washed bean sprouts, an egg (halved), and chopped cilantro.
8. Add a squeeze of lime to the soup to taste.
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Nutrients

Protein: 30g

Fat: 38g

Total Carbs: 14g

Net Carbs: 10g

Calories: 508 KCal

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