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Thai Red Curry Shrimp has become one of our favorite dishes to enjoy at home. We fell in love with it as a local Thai restaurant, recreated this flavorful dish at home using the healthiest of ingredients. My Keto Thai Red Curry Shrimp is Paleo, Gluten-Free & Low-Carb!

Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}

There’s a lot of flexibility with this dish… you can make it as spicy or mild as you’d like, and use any veggies that you have on hand. We like to use a combination of  sweet peppers, hot peppers, onions, mushrooms, carrots and broccoli.

The key to replicating that restaurant quality flavor is choosing a high quality red curry paste THIS is the one I use and recommend.

And don’t leave out the fish sauce, those couple drops go a LONG way to enhancing the flavors!

Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}

And traditionally it’s served up with rice, but we avoid grains so we enjoy my cauliflower rice instead to make it a Keto Thai Red Curry Shrimp and just as amazing!

Here’s more CURRY-GOOD deliciousness for you!

  • Easy Indian Butter Chicken Recipe
  • Vegetarian Tikka Masala Recipe made with Cauliflower Gnocchi
  • Easy Yellow Curry Shrimp with Butternut Squash and Spinach

Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}

Thai Red Curry Shrimp

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Prep Time: 5 minutesCook Time: 15 minutes
Servings: 4 servings

Ingredients

  • 1 pound Raw Wild Caught Shrimp peeled and deveined
  • 1 can coconut milk (canned)
  • 2 tablespoons Thai Red Curry Paste
  • 1 tablespoons coconut sugar
  • 4 cups assorted vegetables onions, carrot, broccoli, peppers, mushrooms, zucchini, etc., cut into bite-size pieces
  • fish sauce
  • Sea Salt to taste
  • Black Pepper to taste
  • Crushed Red Pepper Flakes to taste
  • cauliflower rice (homemade) or cooked white rice

Instructions

  • In a large-size skillet over medium heat, combine the coconut milk, Thai red curry paste, and coconut sugar. Whisk or stir well and simmer for 5 minutes.
  • Add the shrimp and vegetables and stir until coated with the sauce. Simmer until the shrimp are cooked (no longer pink) and the veggies are crisp-tender. Season with a few drops of fish sauce, sea
    salt, and pepper, to taste.

Notes

Although there isn’t much fish sauce used in this dish, it is definitely worth adding.
For low-carb and 21DSD – coconut sugar can be omitted.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}