Coconut Prawn Curry

My mum made a delicious prawn curry for dinner recently and I just couldn’t wait to try one out myself afterwards! This Coconut Prawn Curry is so light and full of flavour, perfect for a summer supper!

This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

280g of raw king prawns
3 large shallots, finely sliced
2 peppers, finely sliced
3 spring onions, finely sliced
2 beef tomatoes, cut into 8ths
2 Kaffir lime leaves
1 stick of lemongrass
3 cloves of garlic, minced
1 green chili, finely sliced
2cm piece of ginger, grated
2 tsp chili flakes
2 tbsp paprika
2 x 400g tins of coconut milk
Large handful of fresh coriander (plus extra to garnish)
Juice of one lime
Coconut oil

Method:

In a large saucepan heat 1 tsp of coconut oil.
Add the shallots and saute until they start to soften.
Once the shallots have begun to turn slightly golden, add the lemon grass, garlic, ginger, chili, spring onion and lime leaves.
Saute for 2-3 minutes before adding in the chili flakes and paprika, mix thoroughly.
Add the coconut milk to the saucepan and bring the mixture to the boil.
Simmer for 6-8 minutes before adding the peppers, lime juice and tomatoes.
Continue to cook for 2-3 minutes before turning up the heat and adding the prawns.
Once the prawns turn pink (after about 1 minute) remove from the heat, stir in the coriander and serve.