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My first taste of Indian food came when I was in college. There was an Indian buffet not too far from campus so my friends and I spent a lot of time there.
This buffet had what seemed to be an endless amount of curry dishes. The food tasted much better than anything we could get from the dining hall. It was also much cheaper.
This Indian Shrimp Curry recipe is my take on one of my favorite college dishes. It has bold flavors, a bit of spicy kick, and a creaminess from Thai Kitchen coconut milk.
If you’re looking to make keto & low carb Indian food at home, this is the perfect, easy keto recipe to get you started.
One of the key ingredients to Shrimp Curry is coconut milk.
The base of any great Indian Curry is coconut milk. Coconut Milk is gluten-free, dairy-free, paleo, and vegan, but also perfect for keto.
Coconut milk provides a natural source of MCTs, a fatty acid that most people following keto rely on for energy. Coconut milk is also mild enough in flavor to be incorporated into many types of desserts, main dishes, and drinks, such as this Keto Coquito (Spanish Egg Nog) drink!
This recipe uses Thai Kitchen coconut milk. What I love about Thai Kitchen coconut milk is that it includes just three, all-natural ingredients: coconut milk, water, and guar gum (a natural plant-based thickener).
I’m using the Organic 13.6 oz can. However, you should feel free to substitute this for Thai Kitchen’s Regular, Lite (it has fewer calories and fat than the regular version), or Organic Lite cans.
Where do you get Thai Kitchen Coconut Milk?
Thai Kitchen Coconut Milk is readily available in most markets in the Asian or International foods aisles.
Since I use a lot of coconut milk in recipes, I prefer to purchase it on Amazon. On Amazon, I can get a case of 6 cans for less than what I’d normally pay at the market. Plus, I can save even more with regular shipments from Amazon’s Subscribe & Save program!
Thai Kitchen Coconut Milk is available on Amazon. They are even a part of the Subscribe & Save program.
I don’t eat shellfish, can I substitute the shrimp?
Absolutely! You can substitute the main protein in this dish for any protein that you enjoy. Some recommendations are mussels, tofu, and chicken.
If you’re using chicken, I recommend that you cut the meat into chunks and brown them before allowing them to simmer in the sauce. This way, the meat will be able to cook through completely.
Panch Phoron takes this Shrimp Curry to the next level!
Panch Phoron, sometimes called Indian Five Spice, is a spice mixture including cumin, dry mustard, fenugreek, nigella, and fennel. If you enjoy making Indian food at home, it’ll become one of your favorite ingredients.
These spices are key to most Indian food that you can buy at a restaurant. In this recipe, I’m listing it as optional because you might not have it in your pantry, but I’d highly recommend it for a more authentic flavor.
If you love shrimp, then check out my Low Carb Bang Bang Shrimp or Southern Shrimp & Grits recipes!
Ingredients
- 1 lb Shrimp peeled and deveined
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 large Shallots sliced thinly
- 1 cup Sliced Peppers I used 1 habanero and 2 Fresno red peppers
- 3 cloves Garlic minced
- 1 tbsp Curry Powder
- 1 tsp Ground Ginger
- 1 tsp Ground Coriander
- 1/2 tsp Cayenne Pepper optional
- 2 tsp Panch Phoron or Indian Five Spice
- 13.6 oz Thai Kitchen Coconut Milk
- 3 tbsp Red Boat Fish Sauce
- 1 tbsp Sukrin Gold Brown Sugar Replacement omit if you are doing Whole30
- 1/2 tbsp Lime Juice
- 3 tbsp coconut oil butter or ghee
- Cilantro and lime wedges to be served on the side
Instructions
- Season the shrimp with the sea salt and black pepper and set aside.
- Add cooking fat (I used Coconut Oil), shallots, garlic, and peppers to a medium skillet and cook until translucent.
- Add curry powder, ground ginger, ground coriander, and cayenne pepper to the pan. Continue to cook for 1-2 minutes
- Turn the heat down to low. Add coconut milk and fully incorporate.
- Add fish sauce, Sukrin, and lime juice to the pan. Stir then allow the mixture to simmer for 10 minutes.
- Add the shrimp to the pan. Cook them until they begin to turn pink (~3 minutes)
- Top the dish with fresh cilantro and lime wedges
Video
Recipe Nutrition Facts
Recipe Notes
We love our food spicy.
This is why I chose to include habanero and Fresno peppers. You can substitute these for bell peppers if you want to reduce the spice in this dish. You can also omit the cayenne pepper for a completely non-spicy dish.We love our food spicy.
This is why I chose to include habanero and Fresno peppers. You can substitute these for bell peppers if you want to reduce the spice in this dish. You can also omit the cayenne pepper for a completely non-spicy dish.303 - 303Shares
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