Paleo Prawn Curry with Coconut
Ingredients
-
1-2
tbsp
coconut oil
-
1
large
onion, chopped
-
2
cloves
garlic, chopped
-
1-2
pieces
red chili, sliced
-
3
cm
fresh ginger
-
½
stick
lemongrass
-
2
leaves
kaffir lime leaves
-
400
gr
large raw prawns, peeled and cleaned
-
200
gr
sugar snaps
-
100
gr
green peas
-
50
gr
coconut cream
-
100
ml
vegetable stock or water
-
to taste
lime juice
-
to serve
slices of lime
-
to serve
cilantro or coriander leaves
Instructions
- Heat the coconut oil in a pan and sauté the onion, garlic, ginger, chili, lemongrass, and kaffir lime leaves for 4-5 minutes until tender.
- Add the sugar snaps, green peas, coconut cream, and vegetable stock (or water) to the pan and bring to a boil.
- Simmer for about 3-5 minutes until the vegetables are almost done.
- Add the prawns and cook briefly, being careful not to overcook them.
- Remove from heat and drizzle with lime juice.
- Serve in a bowl with cauliflower rice, garnished with red chili, cilantro, and lime slices.
Nutrition Facts (estimated)
Servings
4
Calories
244
Total fat
7g
Total carbohydrates
21g
Total protein
24g
Sodium
889mg
Cholesterol
252mg
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