This from-scratch coconut prawn curry is the creamiest, low carb, healthy and hearty recipes that comes together in 30 minutes Serve it with cauliflower rice, quinoa, or enjoy it as a rich stew.
Benefits of this prawn curry
- Low carb
- Grain free
- Dairy free
- No preservatives or additives
- Egg free
- Gluten free
- Quick to make
Ingredients you will need
Prawns: Shop for fresh or frozen prawns that are uncooked, deveigned, skins and tails removed. Other protein options to try are chickpeas, chicken breast or thighs, or tofu
Vegetables: We used onion, red bell pepper, green peas, and mushrooms in this recipe. Feel free to substitute or add in zucchini, tomato, cauliflower, broccoli, or sweet potato
Herbs & Spices: Garlic, fresh ginger, curry powder, turmeric, and sea salt are a match made in curry heaven and really pull this dish together. Top it with fresh cilantro or parsley for colour and added nutrient and health benefits
Coconut milk: Go for full fat or premium coconut milk to keep this dish extra rich and creamy
Maple syrup: Gives the curry a natural, deep sweetness and balances out the spice beautifully
Almond butter: Just a couple of tablespoons gives this curry a nutty flavour and the creamiest texture. This curry recipe wouldn’t be the same without almond butter
Lime juice: Balances the sweetness and spice in this curry recipe
FAQ
Can I use peanut butter instead of almond butter in curry?
Peanut butter is just as great in a creamy curry recipe as almond butter is. If you choose to use peanut butter, garnish your dish with crushed peanuts and cilantro
What should I serve curry with?
To keep this particular recipe low carb, serve the curry with cauliflower rice or quinoa. Basmati or long grain rice also pair well with this curry dish. To increase the protein in white rice, cook the rice in chicken broth. Try adding a spoonful of plain yogurt to the bowl of curry for a nice balance with the spice
What can I substitute cilantro with?
If you are not a fan of cilantro, use fresh parsley or crushed almonds to garnish the curry with
How to make cauliflower “rice”
Remove the stem and green leaves from the bottom of a head of cauliflower
Chop it up loosely and add it to a food processor. Pulse for just a few seconds until the cauliflower is in bits the size of rice
Transfer it to a frying pan warmed with 1 tablespoon of coconut oil, olive oil, or broth. Stir in frozen peas, chopped carrots, and/or fresh herbs like parsley, cilantro, or dill. Cover the pan with a second pan or lid and let it steam for just a few minutes until tender
Creamy Coconut Prawn Curry
Ingredients
- 2 Tbsp coconut oil divided
- 1/2 yellow onion sliced or diced
- 3 mushrooms sliced
- 1 Tbsp fresh ginger grated
- 2 garlic cloves minced
- 2 Tbsp yellow curry powder
- 1 Tbsp ground turmeric
- 1/2 tsp sea salt
- 1 can premium coconut milk
- 1 Tbsp pure maple syrup
- 1 Tbsp smooth almond butter
- 1 lime divided (juiced and sliced)
- 1/2 red bell pepper cored, seeded, sliced
- 2 Tbsp fresh cilantro or parsley garnish
- 24 uncooked prawns de-veigned, skin and tail removed
- 1 whole cauliflower riced (optional) for serving
Instructions
For the prawns
- In a non-toxic, non-stick frying pan, warm up 1 tablespoon of coconut oil
- Add in the uncooked prawns (de-veigned, skins and tails removed). Cook for 5 minutes, flip over, and cook the other side for 5 minutes or until each side turns pink. Remove from the pan and set aside
For the curry
- In the same pan, warm up the other tablespoon of coconut oil
- Add the sliced onion and cook until translucent. Add in the sliced mushrooms, grated ginger, minced garlic and cook for a few minutes
- Stir in the spices (curry powder, turmeric, sea salt)
- Add the can of coconut milk, maple syrup, almond butter, and juice from 1/2 a lime. Stir well, then add in the sliced red pepper
- Cook the curry for a few minutes until the red pepper begins to soften, then add in the cooked prawns. Serve with wedges of lime and fresh cilantro or parsley. Optional: serve with cauliflower rice or quinoa
Nutrition
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