1 can coconut milk
2 Tbl red curry paste (or more)
1 Tbl brown sugar
1 lb shrimp or whitefish, such as cod, or a combination
at least 1 cup vegetables, such as chopped zucchini, cooked chunks of butternut squash, chopped red pepper, mushroom, bamboo shoots, green peas
2 Tbl fish sauce
Bring coconut milk to a simmer in a medium saucepan. Stir in the curry paste, brown sugar and vegetables and simmer 5 minutes. Add the fish and simmer another 3 to 5 minutes. Stir in the fish sauce and garnish with the basil.
Carb counts depend on the veggies you choose, but the coconut milk is 10 grams and the brown sugar is 12 grams for the entire pot. I used a small amount of butternut squash and 2 medium zucchinis and ate about 1/4 of the whole thing and counted 20 grams. My husband had his with some basmati rice (I keep individual servings in the freezer)