Low Carb Asian Catfish Curry w Hot Shrimp Salad
This recipe offers a delightful variety of protein sources, perfect for those following a Keto diet. It features swai (Asian catfish) and jumbo shrimp prepared in a flavorful and convenient manner. The swai is marinated in a rich blend of spices and pan-seared to achieve a blackened char. It's then simmered in a mild, red curry made with chicken broth, tomato, butter, coconut milk, and garlic, allowing the fish to absorb all the delicious flavors. Complementing the curry is a warm Keto shrimp salad. Plump shrimp are marinated in curry-inspired spices, cooked with cashews, and served over a bed of healthy Keto greens, creating a balanced and satisfying meal. Both the curry and the shrimp salad can be stored in meal prep containers in the refrigerator for up to 3 days and easily reheated in the microwave. The curry, inspired by Asian cuisines, is a simplified version of traditional curries, focusing on flavor without the lengthy preparation. Coconut milk, a staple in Eastern cuisines, is used to thicken the curry, making it low-carb and Keto-friendly. Canned coconut milk is recommended for its thicker consistency and higher fiber content, enhancing both the flavor and nutritional value of the dish. The recipe emphasizes the importance of allowing the flavors to meld together, resulting in a delicious and aromatic curry. The hot salad is served warm and isn’t ‘spicy’ at all.
