Keto Burmese Shrimp Curry with Zucchini Noodles

Ingredients

• about 680 g Shrimp
• 4 medium Zucchini
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 2 tbsp Fish sauce
• 1 can Coconut milk
• 1 tbsp Lime juice
• 2 tbsp Cilantro

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

Instructions

1. 1Prepare the vegetables: Use a spiralizer to transform the 4 medium zucchini into noodles. Finely chop the 1 medium onion into 0.635 cm pieces. Mince the 4 cloves of garlic and grate the 2.54 cm of ginger.
2. 2Heat the 2 tablespoons of coconut oil in a large (e.g., 5-quart / 4700 ml) heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the finely chopped 1 medium onion and sauté for 4-6 minutes, stirring occasionally, until the onion pieces are translucent and softened. Stir in the minced 4 cloves of garlic and grated 2.54 cm of ginger, cooking for 1 minute more until fragrant.
3. 3Add the 1 teaspoon of turmeric powder and 0.5 teaspoon of chili powder to the pot, stirring constantly for 30 seconds until aromatic. Immediately add the about 680 g of shrimp and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque, reaching an internal temperature of 49°C.
4. 4Pour in the 2 tablespoons of fish sauce and the 1 can of coconut milk. Increase the heat to medium-high (approximately 176.7°C / 175°C) and bring the mixture to a gentle simmer, then reduce the heat to medium-low (approximately 93.33-107.2°C / 95-107°C) and continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lime juice and the 2 tablespoons of chopped cilantro. Serve the curry immediately, spooning it hot over the prepared zucchini noodles.

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