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Keto Thai Scallop Curry With Zucchini Noodles & Shiitake Mushrooms Recipe

Creating indulgent Thai flavors in just 15 minutes seems like a hack.

Let's face it: Thai food intimidates a lot of home cooks. That's too bad because it can really be a really quick and easy weeknight dinner once you know how to make it. Plus, making Thai is a great way to use new spices and spice up the routine of your go-to weekly meals. This particular recipe will coax you out of your comfort zone. It's truly as simple as it is delicious, so you can get your curry fix in a hurry—this meal can be ready in less than 30 minutes! Plus, this recipe will help make you more confident in the use of coonut oil, coconut milk, and curry powder, which are all terrific keto diet meal staples. Once you're more familiar with them, the dinner possibilities are endless!

Nutrition: 463 calories, 31 g fat (27 g saturated), 1,367 mg sodium, carbs 23 g, 12 g sugar, 4 g fiber, 19 g protein

Makes 2 servings

Ingredients

1/2 cup chopped onion
2 to 3 Tbsp coconut oil
1 Tbsp grated fresh ginger
1 to 2 tsp curry powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup canned fire-roasted diced tomatoes
1 cup unsweetened full-fat coconut milk
2 cups zucchini noodles
1/2 cup sliced shiitake mushroom
2 cloves garlic, minced
1/2 to 3/4 lb sea scallops

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How to Make It

  1. Make the sauce. In a large skillet cook onion in 1 tablespoon melted coconut oil over medium-low 5 minutes or until onion is tender but not brown. Stir in ginger, curry powder, salt, and cayenne. Add tomatoes and coconut milk. Bring to boil; reduce heat and simmer 5 minutes.
  2. Meanwhile, in another large skillet, cook zucchini, mushrooms, and garlic in 1 tablespoon melted coconut oil over medium-high heat just until zucchini starts to brown on the edges and mushrooms are cooked through, about 3 minutes. If desired, season with salt.
  3. Remove vegetables from skillet and keep warm. Heat the same skillet over medium heat, adding more coconut oil if needed. Add scallops. Cook about 6 minutes or until browned and just opaque, turning once halfway through. Keep the scallops moving in the pan to keep them from sticking, but turn only once.
  4. Divide zucchini mixture between two plates. Top with curry sauce and scallops.

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