Creamy Coconut Prawn Curry
This from-scratch coconut prawn curry is the creamiest, low carb, healthy and hearty recipes that will surprise you at how easy it is to make. Serve it with cauliflower rice, quinoa, or enjoy it as a rich stew.
Servings 4
Calories 449kcal
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
Calories: 449kcal | Carbohydrates: 19g | Protein: 21g | Fat: 35g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 991mg | Potassium: 662mg | Fiber: 5g | Sugar: 8g | Vitamin A: 734IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 4mg
