Best Thai Prawn Curry Recipe

Thai Coconut Curry Shrimp (Low Carb) Delightfully Low Carb

WEBSep 16, 2022 · Add the remaining coconut oil. When hot, add the curry paste, coconut milk, and broth and whisk until thoroughly combined. Bring to a boil, then reduce heat to …

Rating: 4.9/5(46)

Preview

See Also:

Show details

Red Thai Prawn Curry with CilantroLime Cauliflower Rice

WEBMar 21, 2019 · Make the cauliflower rice. While the curry is simmering, place the cauliflower florets into a food processor and process into a rice …

1. In a large skillet over medium-high heat, add 1 tbsp of the coconut oil. Once the oil has melted, add the prawns and cook until pink and fully cooked through. Remove the prawns to a plate, and cover to keep warm.
2. Add the remaining tbsp of coconut oil. Add the garlic, and sauté for a few minutes, or until fragrant. Add the curry paste and stir with a large wooden spoon to combine. Add the coconut milk, and bring to a simmer. Once simmering, stir in the fish sauce. Add the carrots first, and cook for 5 minutes before adding the broccoli. Cook for an additional minute, then add the bell pepper and mushrooms and cook for 3-4 minutes, or until all veggies are just fork-tender. Reduce the heat to low, and add the prawns back in, along with the lime juice. Keep warm until ready to serve.
3. While the curry is simmering, place the cauliflower florets into a food processor and process into a rice-sized consistency. Heat the olive oil in a medium skillet over medium heat. Add the cauliflower, and cook for 3-4 minutes, stirring often. Add in the cilantro, lime juice, garlic powder and salt and pepper and stir to combine. Cook for an additional minute, before placing the lid on the skillet and removing from heat.
4. Serve the curry by plating the cauliflower rice, and topping with the Thai curry. Top with extra lime juice, cilantro, sesame seeds, and peanuts before serving.

Preview

See Also:

Show details

Thai Prawn Curry with Cherry Tomatoes (Keto) Fats of …

WEBDec 3, 2018 · Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time.I am also the author of the best-selling …

1. Remove the konjac pasta from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a large pan of hot water and simmer on low while you make the curry.
2. Heat the coconut oil in a wok and flash-fry the prawns until they have cooked through. Remove the prawns from the wok with a slotted spoon and set aside.
3. Add the yellow curry paste to the same pan and cook for several seconds over moderately high heat, then whisk in all the coconut milk. (Use a silicon whisk to prevent scratching the wok.) Once combined, switch to a silicon spatula and stir regularly until the mixture reduces to a creamy sauce.
4. Stir in the fish sauce, then return the prawns to the mixture, along with the halved tomatoes and sweetener. Cook on low for a minute or two to warm the prawns through and partially soften the tomatoes. The mixture will have further reduced – enough to coat the prawns. Generously squeeze over fresh lime juice.

Preview

See Also:

Show details