keto cabbage shrimp curry
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of keto cabbage shrimp curry calories by ingredient
Introduction
Quick and easy. Quick and easy.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
Tips
Core the cabbage so you aren't trying to cook a plug of vegetation!
Directions
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