Cut the broccoli into flowerettes and either steam or microwave until firm tender (al dente).
Heat the coconut oil in a wok and saute the shrimp until almost cooked.( Note; this is a fast process, do not overcook shrimp)
Add the chopped ginger and garlic and stir fry with shrimp until garlic has a bit of color. Do not burn the garlic!
Mix the curry paste and the coconut cream to make a lovely pink sauce and add to the wok. this will stop the cooking process until the sauce comes to a boil. Add the broccoli to heat in the sauce.
Serve and top with roasted cashews. If you have some cilantro, thai basil, scallions or other garnish you like, feel free to add them also.
Suz loves this so much we had it twice this week. this is a great meal to kick ketosis up a notch. The coconut oil and coconut cream contain medium chain triglycerides that readily convert to ketone bodies. By the way they taste great also
For the Rice Substitute (Thanks to Jimmy Moore for the rice substitute idea)
One head of Cauliflower grated using the coarse side of a box grater or a coarse grater blade on a food processor. The correct grater will yield rice grain sized pieces.
Two cups packed fresh Thai basil leaves or adjust to taste.
Zest of one lime
½ tsp. salt
Two Tbsp. finely chopped fresh ginger
Four cloves garlic finely chopped
2 Tbsp. Coconut Oil
In a wok, combine garlic, ginger, coconut oil and brown lightly. Do not over brown. Add cauliflower, salt and lime zest. Stir fry to cook cauliflower. You are striving for firmness in the cauliflower similar to cooked rice. When the cauliflower is cooked add coarsely chopped basil and a ¼ cup of coconut cream. Keep the cauliflower covered while cooking the shrimp.
8 oz. raw cleaned shrimp
1 Can of unsweetened coconut cream minus the coconut cream used in the cauliflower. If you cannot find coconut cream you may substitute coconut milk but do not use lite coconut milk.
One tablespoon green Thai curry paste or to taste. Thai curry paste can be very spicy so adjust slowly to your preference.
Heat the coconut cream in a saucepan then add curry paste slowly to taste. Then add the shrimp and cook until done. Do not overcook.
Serve shrimp in the coconut cream sauce over a scoop of the cauliflower mixture. Add a finishing squeeze of lime juice.
If you are on a low-carb diet, you will no longer retain salt and fluid as you did in the past. We have friends who were taking blood pressure medicine before starting the diet and within weeks they were able, under doctor’s supervision, to eliminate the medications. this is great if you have high blood pressure but Suz has low normal blood pressure. it is also great in cool climates but in Lower Alabama in the summer outdoor activity = sweat. All of this means that you might experience headache, weakness and a variety of symptoms called “Atkins Flu”. Researchers studying low-carb dieters recommend bullion cubes that are loaded with salt. The Paleo crowd is into bone broth for mineral replacement and other nutritive benefits.The general public is drinking Gatorade and a long list of other sugar and salt drinks with artificial flavor and color.