Keto Thai Scallop Curry With Zucchini Noodles & Shiitake Mushrooms Recipe

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

Make sauce. In a large pan, sauté onion in 1 tablespoon melted coconut oil over medium-low heat for 5 minutes until soft but not brown.

Add ginger, curry powder, salt, and cayenne. Mix tomatoes and coconut milk. When boiling, reduce heat and simmer 5 minutes.

Over medium-high heat, sauté zucchini, mushrooms, and garlic in 1 tablespoon melted coconut oil in another large skillet until zucchini starts to brown on the edges and mushrooms are cooked through, about 3 minutes.  

Keep vegetables warm from skillet. Use the same skillet over medium heat, adding coconut oil if required. Add scallops.

Turn halfway through cooking for 6 minutes until browned and opaque. Rotate the scallops once in the pan to prevent sticking.

Divide zucchini mixture between two plates. Top with curry sauce and scallops.

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