Red Curry with Prawns (Low Carb & Dairy Free)
This is a delicous and flavorful red curry with vegetables and prawns
Servings 2
Ingredients
- A drizzle of Coconut or olive oil
- 2 Garlic cloves minced
- 1 tbsp Fresh ginger peeled and finely chopped
- 1/2-1 Green or red chili thinly sliced
- 1 small Yellow onion finely diced
- 2 Scallions (both white and green parts) thinly sliced
- 1/2 Eggplant diced
- 1 (200ml) can Coconut milk (I used reduced fat)
- 2 tbsp Red curry paste
- 1 Carrot shaved into ribbons
- 1/2-1 Lime juiced
- 1 tsp Fish sauce
- 8-10 Prawns
- 1/2 Green chili, to top
- Cilantro, to top
- Scallions, to top thinly sliced
Instructions
- Preheat a big pot or a deep skillet/pan over medium heat with come coconut or olive oil.
- Add the garlic, ginger and chili and yellow onion and let it fry for a few minutes until it starts to get golden brown.
- Add the scallion, eggplant and let it fry for another 2 minutes.
- Now add the red curry paste and stir until it covers all the vegetables. Fry for 1-2 minutes to bring out the flavors. Make sure it doesnt burn.
- Add the coconut milk, fish sauce and lime juice. Let it shimmer for 5 minutes.
- Now you can either fry the prawns in a seperate pan (thats what I did). In that case preheat a nonstick pan over medium heat with a drizzle of coconut or olive oil.
- Add the prawns to the pan and fry for 2-3 minutes on each side.
- Otherwise you can also cook the prawns in the coconut milk. In that case add the prawns and let them shimmer in the red curry for 4-5 minutes.
- Turn off the heat and add the shaved carrots.
- Serve the curry in two bowls. Top with more scallions, sliced green chili and cilantro.