Keto Burmese Coconut Shrimp Curry

Ingredients

• about 680 g Shrimp (peeled and deveined)
• 1 large Cauliflower
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 2 tbsp Fish Sauce
• 1 can Coconut Milk (full-fat)
• 1 tbsp Avocado Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the cauliflower rice by grating the 1 large cauliflower into a rice-like texture. Set aside.
2. 2Finely chop the 1 medium onion. Mince the 3 cloves garlic and 1 tbsp ginger.
3. 3Heat the 1 tbsp avocado oil in a large 30.48 cm skillet or wok over medium heat (176.7°C / 175°C).
4. 4Add the chopped onion, minced garlic, and minced ginger to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
5. 5Stir in the 1/2 tsp turmeric powder and 1/4 tsp chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Pour in the 2 tbsp fish sauce and the 1 can (about 380 g) full-fat coconut milk. Stir to combine and bring the mixture to a gentle simmer, about 3-5 minutes.
7. 7Add the about 680 g shrimp to the simmering sauce. Cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
8. 8While the shrimp curry is cooking, steam or sauté the prepared cauliflower rice until tender, about 5-8 minutes.
9. 9Serve the shrimp curry immediately over the tender cauliflower rice. Garnish with the 1/4 cup chopped cilantro.

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