© 2017 by PALEOinheels. All rights reserved.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

MALAYSIAN COCONUT KING PRAWN CURRY

CREAMY COCONUT, FIERY CHILLI & ZESTY LIME COME TOGETHER TO MAKE THE MOST DELICIOUS CURRY. SERVE WITH PAN FRIED CAULIFLOWER RICE & FRESHLY GRATED LIME ZEST

FIERY COCONUT

PRAWN CURRY

SERVES: 2

INGREDIENTS:

  • 180g of raw king prawns

  • One small white onion – diced

  • One clove of crushed garlic or tsp of garlic puree

  • Thumb size piece of fresh ginger thinly sliced into small matchsticks

  • One tbsp of organic fresh tomato paste

  • Two large fresh tomatoes, diced

  • One Romano pepper deseeded & thinly sliced

  • One heaped tbsp of curry powder

  • One dessertspoon of turmeric - optional

  • One tbsp dried chilli flakes – Optional but highly recommended

  • Half tsp of chilli powder

  • 200ml of full fat coconut milk – I use Biona

  • One head of organic cauliflower chopped into florets

  • One lime

  • Coconut oil

  • Pink salt

DIRECTIONS:

  1. Heat a dessert spoon of coconut oil in a large frying pan over a medium heat. Add the sliced peppers and cook for around 5 minutes, stirring occasionally. Then add the diced onion, crushed garlic and ginger and season with a little salt. Fry for around another 5 or so minutes until softened.

  2. Add the tomato puree and curry powder, stirring to combine the puree and powder with the onion, garlic and ginger. Cook for 1 minute.

  3. Add the diced tomato, chilli powder & chilli flakes, stir for a minute or so then gradually add the coconut milk into the pan. Continue to cook for 10 - 15 minutes until the sauce thickens to your desired consistency. If you double this recipe it will take around 20-30mins to reduce.

  4. Whilst the coconut sauce is reducing, place the raw cauliflower florets into a blender and pulse until the cauliflower resembles rice.

  5. Heat another dessert spoon of coconut oil in another frying pan until very hot. Add the cauliflower rice, season and fry until the rice starts to colour slightly, around five minutes. The cauliflower will soften and become fluffy once cooked. 

  6. Once the sauce has thickened, add the raw prawns to the curry mixture and simmer until the prawns turn pink. Taste and add extra salt or chilli flakes to taste if you are using them and stir until fully incorporated into the curry. 

  7. Place rice & curry into serving bowls and serve with a grating of lime zest and a squeeze of fresh lime juice.