Keto Vietnamese Coconut Curry with Shrimp (Cà Ri Tôm)

Ingredients

• about 450 g Shrimp
• 1 can Coconut Milk
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 1/2 medium Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Red Curry Paste
• 1 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 1/2 tsp Swerve Sweetener
• 4 cups Cauliflower Rice
• 1 tbsp Avocado Oil

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

Instructions

1. 1Heat avocado oil in a large skillet or pot over medium heat.
2. 2Add sliced onion, garlic, and grated ginger. Sauté until softened.
3. 3Add red curry paste and cook for 1 minute, stirring constantly.
4. 4Pour in coconut milk and bring to a simmer.
5. 5Add sliced bell peppers and shrimp. Cook until shrimp are pink and cooked through (about 5-7 minutes).
6. 6Stir in fish sauce, lime juice, and swerve sweetener.
7. 7Serve immediately over cauliflower rice.

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