keto cabbage shrimp curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 head, large (about 5-1/2" dia) Cabbage, red, fresh 4 tbsp Eden Selected Toasted Sesame Oil 2 tbsp Curry Paste, Green, Thai Kitchen (by JESJES) 2 tbsp Curry powder 1.707 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 cup (8 fl oz) Water, tap 22 oz Shrimp, raw
1. Oil into wok, heat to high
2. Chop cabbage
3. Add curry paste to oil and stir
4. Add cabbage and powder and thoroughly mix
5. Stir occasionally for5 minutes, covered, almost full heat
6. Add coconut milk, water. Bring to boil
7. Add shrimp. Bring to a boil, then lower to simmer for 8 minutes
8. When shrimp start curling, remove from heat
Serving Size: 7-2C servings
2. Chop cabbage
3. Add curry paste to oil and stir
4. Add cabbage and powder and thoroughly mix
5. Stir occasionally for5 minutes, covered, almost full heat
6. Add coconut milk, water. Bring to boil
7. Add shrimp. Bring to a boil, then lower to simmer for 8 minutes
8. When shrimp start curling, remove from heat
Serving Size: 7-2C servings
Nutritional Info Amount Per Serving
- Calories: 325.5
- Total Fat: 20.4 g
- Cholesterol: 135.4 mg
- Sodium: 269.1 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.0 g
- Protein: 21.4 g
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