Low Carb Thai Prawn Curry

You will need:

450 g prawns, shelled & cleaned
1 tin of coconut milk
4-5 zucchini, made into noodles {350 g from Woolworths}
2 tbs butter
salt
smoked chili flakes
toasted onion seeds
2 soft-boiled eggs
1/2 packet of red curry paste {35 g – from Woolworths}
1 tbs coconut oil
freshly squeezed lemon juice

Stir fry the zoodles in 1 tbs of butter for a few minutes, then set aside.

Heat the coconut oil in a small saucepan and fry the curry paste for a minute or so.
Add the coconut milk and whisk until well mixed, then set aside.

In a large wok or frying pan, heat another tablespoon of butter and cook the prawns. Season with salt and a pinch of chili flakes as you cook them.

Don’t overcook the prawns – just a minute or 2 on each side, until they’re pinkish red and golden.

Finish off the prawns with a squeeze of lemon juice.

Arrange into bowls and add a serving of zoodles.
Ladle the curry sauce into the bowls and top with the egg.
Season with chili flakes and toasted onion seeds.