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During our family holiday gathering, we decided to do a recipe swap to make healthier versions of our traditional dishes. I shared my Low Carb Easy Shrimp Curry Laksa recipe, and everyone was excited to try it. My husband, Mark, and our two children, Emily and Ethan, were especially curious to see if it could match the flavors of our usual holiday meals.

When I served the Low Carb Easy Shrimp Curry Laksa, everyone was pleasantly surprised. The aromatic spices blended perfectly with the creamy coconut milk, creating a delicious and satisfying dish. The shrimp added a burst of flavor, and the low-carb noodles made it guilt-free.

Here’s the recipe:

Low Carb Easy Shrimp Curry Laksa

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 can coconut milk
• 1 cup chicken or vegetable broth
• 1 pound shrimp, peeled and deveined
• 2 zucchinis, spiralized into noodles
• Salt and pepper to taste

In a large pot, heat the coconut oil and sauté the onion and garlic until fragrant. Add the curry powder and cook for another minute. Pour in the coconut milk and broth, then bring to a simmer. Add the shrimp and cook until pink and cooked through. Stir in the zucchini noodles and cook for a few minutes until tender. Season with salt and pepper. Serve hot and enjoy!

This Low Carb Easy Shrimp Curry Laksa was a hit with our family, and we’ve added it to our holiday recipe collection. It’s a healthier twist on a traditional dish that satisfies our taste buds without compromising our health. Give it a try at your next gathering!

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Origins of Low Carb Easy Shrimp Curry Laska

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

Best Time to Enjoy Low Carb Easy Shrimp Curry Laska

Low Carb Easy Shrimp Curry Laska can be enjoyed year-round, but it is especially delightful during the cooler months. The warm and comforting flavors of the curry broth make it a perfect dish for chilly evenings. In Southeast Asia, laska is often enjoyed during festive occasions or as a special treat. It is also commonly consumed during the Lunar New Year celebrations, symbolizing good luck and prosperity.

Perfect Food Pairings with Low Carb Easy Shrimp Curry Laska

Low Carb Easy Shrimp Curry Laska pairs well with a variety of side dishes and beverages. Here are some suggestions to enhance your culinary experience:

• Steamed jasmine rice or cauliflower rice
• Pickled vegetables or cucumber salad for a refreshing contrast
• Spicy sambal or chili paste for an extra kick
• Coconut water or iced tea to cool down the spiciness

Tips and Tricks to Prepare Low Carb Easy Shrimp Curry Laska

Here are some helpful tips and tricks to ensure a successful preparation of Low Carb Easy Shrimp Curry Laska:

• Use fresh shrimp for the best flavor and texture.
• Feel free to adjust the spice level by adding more or less curry paste.
• If you prefer a thicker broth, add a tablespoon of coconut cream or peanut butter.
• Experiment with different toppings such as bean sprouts, boiled eggs, or fried tofu.

Let’s Get Started!

Low Carb Easy Shrimp Curry Laska is a delicious and satisfying dish that brings together the flavors of Southeast Asia. With its rich and spicy curry broth, succulent shrimp, and aromatic spices, it is sure to impress your taste buds. Don’t be afraid to make it your own by adding your favorite ingredients or adjusting the spice level to your preference. So why wait? Grab your apron, gather your ingredients, and embark on a culinary adventure with Low Carb Easy Shrimp Curry Laska. Enjoy!

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.
9. Download our Free Keto Recipe Book for 21 Healthy, Quick and Easy to make Recipes

Nutrients

Protein: 30g

Fat: 38g

Total Carbs: 14g

Net Carbs: 10g

Calories: 508 KCal

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