Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read

LinkBack Thread Tools Display Modes
Old 07-29-2014, 07:16 AM   #1
Senior LCF Member
Join Date: Oct 2011
Location: Kansas City
Posts: 211
Gallery: KCSoccer
Stats: maintenance
Start Date: August 2010
Shrimp, Tilapia, and Cabbage Curry

I adapted this recipe from thepaleomom site. My family prefers Thai-style curries to Indian ones (see original on her site for an Indian-flavored curry), and I used what veggies I had on hand. Even DH liked this one (he usually doesn't care for any curry). I served this in shallow bowls with sliced cucumbers as garnish. It would be very good over cauli-rice, too.

As always with stir-fries, the majority of the work is in the preparation. I've listed the separate bowls of ingredients to have ready to add to the skillet. Have everything ready and it comes together quickly!

Shrimp, Tilapia, and Cabbage Curry

4 tbsps ghee
4 tbsps neutral oil, I used light olive oil
1 lb shrimp, peeled and deveined
1 lb tilapia fillets, cut into 1/2"x2" strips
1/2 head cabbage, shredded (about 5-6 cups)
1 lg carrot, julienned
1 sm onion, cut into thin slivers
1/2 ea red bell pepper, cut into thin slivers
1 clove garlic, minced
1 tbsp Thai Pandang Curry Paste
1/2 tsp Sweet curry powder
1/2 tsp cayenne pepper
1/4 c chicken stock, or water
1/4 c creamed coconut, or 1/2 cup full-fat coconut milk
Minced cilantro, for garnish

Place shrimp and tilapia in a bowl.
Place cabbage, carrot, onion, and red bell pepper in a bowl.
Place garlic in small bowl.
Place curry paste, curry powder and cayenne in a small bowl.
Place chicken stock and creamed coconut in small bowl.

Heat large skillet or wok over medium high heat. Add 2 Tbsp. each ghee and oi. Add cabbage, carrot, onion and red bell pepper and cook, stirring occasionally, until cabbage is softened. Add garlic and cook 1 minute longer. Remove mixture to cabbage bowl.

Add remaining 2 Tbsp. ghee and oil to skillet. Add curry mixture and cook for 1 minute, stirring to breakup the curry paste. Add tilapia and shrimp and cook, stirring very gently so as not to break up fish, until seafood is cooked and looks opaque. Add chicken stock and creamed coconut; mix well and bring to a simmer. Stir in cabbage mixture. Top with cilantro before serving.
KCSoccer is offline   Reply With Quote

Sponsored Links
Old 07-29-2014, 09:00 PM   #2
Very Gabby LCF Member!!!
buttoni's Avatar
Join Date: Jul 2011
Location: Central Texas
Posts: 4,285
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
That sounds seriously delicious!
buttoni is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On

All times are GMT -7. The time now is 04:46 AM.

Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.