Low GI coconut shrimp curry

Are you looking for a recipe that combines exquisite flavor and nutritional consciousness? Look no further! Today, I’m going to share with you my favorite recipe for low GI coconut shrimp curry. It’s a burst of flavors that warms the heart and fits perfectly into a low glycemic index diet.

Low GI coconut shrimp curry doesn’t just sound delicious; it’s also a smart choice for your health. The carefully selected ingredients in this recipe offer a gourmet option while maintaining a low glycemic index. This means your blood sugar levels stay stable, avoiding spikes that can lead to fatigue and cravings.

Imagine yourself in your kitchen, the aromas of curry teasing your senses. The shrimp, juicy and tender, absorbing the richness of the coconut. It’s a dance of flavors that will delight your palate without compromising your well-being. The secret lies in the balance of ingredients, giving rise to a dish that satisfies both your taste buds and your nutritional needs.

Preparing the ingredients for a successful culinary adventure

Before diving into the preparation of this delicious dish, make sure your prawns are clean and ready to cook. A finely chopped onion, crushed garlic and a red pepper cut into strips are the perfect accompaniments for a symphony of flavours.

Ingrédients :

• Fresh shrimp (I confess to preferring prawns for this dish)
• Unsweetened coconut milk
• Low GI curry paste
• Fresh seasonal vegetables (opt for low glycemic index options)
• Spices: turmeric, coriander, cumin

How to prepare this low GI coconut shrimp curry?

Sauteed the aromatics – The beginning of magic

In a large skillet or pot, heat coconut oil or vegetable oil over medium heat. Add the finely chopped onion and let it dance in the skillet until translucent, revealing its delicate aromas.

Spices and shrimp – An irresistible duo

Now introduce the star of the show: the red curry paste. Let it mingle with the onion, releasing its exotic aromas. Then add the crushed garlic and stir for about a minute, creating a symphony of flavors that will awaken your senses. Then, it’s time to add the shrimp, letting them dance in the skillet until they become deliciously pink.

Coconut milk and more – A divine combination

Now pour the coconut milk into the skillet, mixing carefully to create a perfect harmony among all the ingredients. Then add the fish sauce and lime juice, seasoning with salt and pepper to taste. The strips of red bell pepper add a touch of color and crunch to the dish.

Simmer – Anticipation of perfection

Reduce the heat and let this exquisite mixture simmer over low heat for 10-15 minutes. Let the flavors mingle, the shrimp cook to perfection, and the curry thicken slightly for a divine consistency.

Serve with style – A beautiful finishing touch

Serve this low GI coconut shrimp curry on a bed of whole grain basmati rice, offering a healthy and delicious base for this feast. For a finishing touch, feel free to garnish the dish with fresh cilantro, adding a note of freshness to this gustatory experience.

My tips for a personal touch

Feel free to personalize your low GI coconut shrimp curry. Add fresh herbs like cilantro or basil for an explosion of flavors. Serve it with whole grain basmati rice for a healthy and delicious option. Let your culinary creativity run wild!

FAQ

How do I adjust the amount of spices for a milder or spicier curry?
If you prefer a milder curry, reduce the amount of red curry paste used. For a more intense flavor, increase the amount according to your personal preferences and add chili flakes to taste.

Can I prepare this curry in advance and reheat it?
Absolutely! This shrimp curry lends itself well to advance preparation. Reheat it gently on the stovetop or in the microwave before serving.

Can I freeze the shrimp curry for later use?
Yes, this recipe is suitable for freezing. Make sure to let the curry cool completely before transferring it to airtight containers and freezing. Thaw it in the refrigerator before reheating.

Is this recipe suitable for a low-carb diet?
Yes, this coconut shrimp curry recipe is suitable for a low-carb diet, especially when using low-carb vegetables and monitoring the amount of curry paste added.

Can I substitute red curry paste with another variety of curry paste?
Yes, you can experiment with other types of curry paste based on your preferences. This can bring subtle variations of flavors to your dish. Alternatively, just add powdered spices to the coconut milk.

How can I make this curry creamier without using coconut milk?
If you want a creamier texture without using coconut milk, you can add a small amount of light sour cream or Greek yogurt at the end of cooking.

Other recipes to try

• Cream of pumpkin soup with coconut milk Low GI and Low Carb
• Coconut tart Bounty-style low GI
• Low GI and low carb cocoa and coconut cookies
• Coconut tuiles and vanilla: Easy low GI recipe
• Pan-fried cabbage with chicken and spices Low GI and Low Carb
• Low GI Cheese Naans

There you have it, a recipe that combines indulgence and well-being. This low GI coconut shrimp curry is an invitation to a culinary adventure where every bite is a flavor explosion. Try it and enjoy it with mindfulness!

Continue to Content

Curry de crevettes à la noix de coco IG bas

Yield: 4 personnes

Temps de préparation: 10 minutes

Temps de cuisson: 15 minutes

Total Time: 25 minutes

Plongez dans l'univers parfumé d'un curry de crevettes à la noix de coco
à indice glycémique bas. Une fusion de saveurs exotiques qui ravira vos
papilles et respectera votre équilibre nutritionnel.

Print

Ingredients

• 500 gr de crevettes décortiquées et déveinées
• 1 oignon, finement haché
• 2 gousses d'ail, écrasées
• 1 poivron rouge, coupé en lanières
• 1 boîte de lait de coco (environ 400 ml)
• 2 cuillères à soupe de pâte de curry rouge
• 1 cuillère à soupe de sauce de poisson
• Jus de 1 citron vert
• Huile de coco ou huile végétale pour la cuisson
• Sel et poivre selon le goût
• Coriandre fraîche pour garnir (facultatif)

Instructions

1. Dans une grande poêle ou une casserole, faites chauffer de l'huile de coco ou une huile végétale à feu moyen. Ajoutez l'oignon haché et laissez-le danser dans la poêle jusqu'à ce qu'il devienne translucide, révélant ainsi ses arômes délicats.
2. Introduisez maintenant la star du spectacle : la pâte de curry rouge. Laissez-la se mêler à l'oignon, libérant ses parfums exotiques. Ajoutez ensuite l'ail écrasé et remuez pendant environ une minute, créant une symphonie d'arômes qui éveillera vos sens. Puis, c'est le moment d'ajouter les crevettes, les laissant danser dans la poêle jusqu'à ce qu'elles deviennent délicieusement roses.
3. Versez maintenant le lait de coco dans la poêle, en mélangeant soigneusement pour créer une harmonie parfaite entre tous les ingrédients. Ajoutez ensuite la sauce de poisson et le jus de citron vert, assaisonnant avec du sel et du poivre selon votre goût. Les lanières de poivron rouge apportent une touche de couleur et de croquant à l'ensemble.
4. Baissez le feu et laissez mijoter ce mélange exquis à feu doux pendant 10-15 minutes. Laissez les saveurs se mêler, les crevettes cuire à la perfection et le curry épaissir légèrement pour une consistance divine.
5. Servez ce curry de crevettes à la noix de coco sur un lit de riz basmati complet, offrant une base saine et délicieuse à ce festin. Pour une touche finale, n'hésitez pas à garnir le plat de coriandre fraîche, ajoutant une note de fraîcheur à cette expérience gustative.

Notes

Vous pouvez faire l'impasse sur la pâte de curry et jouez avec les épices en poudre selon votre goût.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 355Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 264mgSodium: 1796mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 31g

Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.

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