Thai cuisine is one of my favorite food groups. This East Asian recipe will satiate your rice dish craving with my lower carb keto version. I tend to under salt most of my dishes. Make sure to sample the food when cooking the ingredients to get the right salt balance you prefer.
Make yourself an herbal pot of peppermint delight tea to have with this dish.
1 Tablespoon coconut oil
3 Stalks of fresh green onions
2 Large cloves of garlic
1/10 of an ounce of fresh ginger (about the size of two medium garlic cloves)
2 Cups of freshly chopped red cabbage
1/2 Yellow bell pepper
4 Cups fresh frozen Cauliflower rice
4 Ounces of Thai Chili paste
1 Cup coconut cream- extra thick
1 pound of shrimp
Heat 1 tablespoon of coconut oil in a pan
Sauté and brown chopped fresh garlic, ginger, green onions, and red cabbage together
Add and sauté cauliflower rice and thinly sliced yellow bell pepper
Add 4 ounces of Thai paste and ½ cup of coconut cream
In a separate pan place washed shrimp with 1/2 cup of coconut cream with a lid on low heat to steam and cook the shrimp for 5 minutes.
Add the steamed shrimp with the coconut cream into the stir fry and cook for another 2 cook minutes
Serving Size 5
153 Calorie, Total fat 10.1g, Saturated Fat 9.3g, Cholesterol 0g, Sodium 310mg, Total Carbohydrates 12.9, Fiber 2.6g, Total Sugar 7.2g, Protein 3.3g