The Keto Iron Chef’s GULAI UDANG (Prawns Thick Curry)

The Keto Iron Chef's GULAI UDANG (Prawns Thick Curry)
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The Keto Iron Chef's GULAI UDANG (Prawns Thick Curry)

  • Servings: 4-6
  • Difficulty: easy
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The Keto Iron Chef's GULAI UDANG (Prawns Thick Curry)

GULAI UDANG (Prawns Thick Curry)
1,5 Lbs Large shrimp, cleaned and defined
1 onion, chopped
1 – 2 tablespoon of chilli paste (ground 10 red chiles with 1 cloves of garlic, a little salt, 1 teaspoon of VCO or coconut oil, and a little Splenda / Stevia to taste – Food processor can be used) – I have this ready all the time coz it’s being use in many of my Asian keto recipes
4 Garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
8 macadamia nuts
1 teaspoon of fish sauce (Chinese Sauce, find without added sugar)
1 teaspoon of ground nutmeg
2 tablespoons of VCO or Coconut oil
2 Lime leaves
2 Basil leaves
2 cups Coconut milk or cream (can be substituted with heavy / whipping cream)
A little Sea Salt & Splenda/Stevia to taste
Put the following into your food processor : onion, chilli paste, garlic, cumin, coriander, macadamia, fish sauce, nutmeg and process until you have a paste
Heat the coconut oil and fry the paste for approx 5 minutes, then add the lime leaves and the basil leaves
Add the coconut milk and bring to the boil, then simmer for 15 – 20 minutes
Add the prawns and cook until they turn pink, do not overcook them
Taste the sauce and add salt and sucralose/stevia to your liking
Serve with steamed or raw cabbage (steamed & riced cauliflower would definetly be the best companion replacing rice as the original authentic meals)

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