Thai Shrimp Curry, Low Carb, with vegetarian option (Photo Recipe)

This is a nice low carb Thai recipe with excellent Thai flavor. You would be pleased to serve this to anyone. If you are not concerned with low carb, serve this over Jasmin rice.

Need:





Shrimp for our recipe that feeds 3, we used 14 shrimp, cooked and deveined, 2 T coconut oil, 2 cups Zucchini cut into 1 inch pieces, 1/2 red bell pepper, 1/2 cup sliced green onions, 1/2 of a medium onion - sliced, 1 1/2 cups mushrooms - sliced, 1 T ginger, 2 cloves garlic - minced, 3 T red curry paste, 16 ounces can of coconut cream, salt and black pepper to taste, red pepper flakes to taste - garnish for serving.

Heat sauté pan (or wok) and melt coconut oil.



Add onion slices and green onions.



When onion slices become translucent, add the zucchini.



Cook the zucchini for a minute or two, then add the red peppers.



Cook for a couple of minutes and then add the mushrooms



Cook for a couple of minutes and add the ginger and garlic.



Cook for a couple of minutes and add the coconut milk.





Add the red curry paste





and salt and black pepper



Stir and taste for seasoning.



Add shrimp - If you stop before adding the shrimp, you will have an excellent vegetarian red curry.







Plate with red pepper flakes garnish





Enjoy