I’ve done a few versions of this Thai curry – have a look!
This version is by far the quickest and feels just a bit more special with the prawns:
This low carb Thai prawn curry is really, really quick to make and is equally perfect for a fast, tasty weeknight dinner or a get-together with friends.
[recipe title=”Low Carb Thai Prawn Curry” servings=”2″ time=”15mins” difficulty=”easy”]
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.
[/recipe]
Nothing can be easier or more delicious than this low carb Thai prawn curry!
Prawns are a firm favourite of my boys – such sophisticated palates! ;)
So, next time you’re pressed for time or just in the mood for a really delicious prawn curry – give it a try and be sure to share this recipe with your friends & family! X
