Prawn Curry

Recipe makes 4 servings


For the Curry Paste:
1 small (70g) onion, chopped
3 cloves garlic (9g), minced
1 Tbsp (g) grated fresh ginger
2 tsp (6g) ground turmeric
2 tsp (4g) ground cumin
1 tsp (2g) ground coriander
1/2 tsp red chili flakes (adjust to your preference)
Salt and pepper to taste
2 Tbsp coconut oil

For the Prawn Curry:
2 cups (164g) diced eggplant or zucchini
1/2 cup (121g) diced tomatoes (canned or fresh)
1 pound (450g) large prawns, peeled and deveined
1 can (13.5oz/383g) full fat coconut milk
1/2 cup (120g) chicken or vegetable broth
1 pound (450g) large prawns, peeled and deveined
2 Tbsp lime juice
2 Tbsp fresh Thai basil
2 Tbsp cilantro, chopped
Salt and pepper to taste
2 cups (450g) cooked cauliflower rice (optional)


Make the curry paste by combining all of the ingredients in a blender. Blend to a smooth paste, adding a splash of water if needed.

Heat coconut oil in a large skillet or pan over medium heat. Add the prepared curry paste and sauté for 2 to 3 minutes, until fragrant.

Add eggplant to the skillet and cook for about 3 minutes, until softened. Add the diced tomatoes and cook for another 2 to 3 minutes. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.

Bring the mixture to a gentle simmer and let it cook for about 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the prawns and cook for 3 to 5 minutes, or until they turn pink and are cooked through. Be careful not to overcook them, as prawns can become tough if cooked too long.

Stir in the lime juice and season the curry with salt and pepper to taste. Garnish with Thai basil and cilantro.

Serve your keto-friendly prawn curry hot on its own or, if desired, with cauliflower rice for a flavorful and satisfying low-carb meal.

Nutritional breakdown per serving (recipe makes 4 servings)

395 Calories
29.8g Protein
24.7g Fat
3.5g Fiber
14.9g Total Carbs
11.3g NET Carbs