Prawn and Coconut Curry

 

Transitioning into our meat free two week trial, this Prawn and Coconut Curry was our last meal that contained animal products.  It is a delicious, flavorsome curry broth made with coconut milk, Thai curry paste, fresh vegetables and fresh grilled prawns. 

I’m not going into the nitty gritty of our lifestyle change right now, but we decided to cut our intake of animal products in our diet.  For me, it’s not too much of a change since I enjoy veggies and salads, but for the man this was a pretty big deal.  I’ll chat more about it in my next post.

This Prawn and Coconut Curry recipe however, is pretty simple and super comforting thanks to the heat of the chili and the wonderful aromas of ginger, lemongrass and garlic. Since it’s freezing here in South Africa, this broth is the perfect one to enjoy on a chilly day.

Prawn and Coconut Curry

I used bok choy, carrots and spring onion to add some greens and crunch to the dish and used glass noodles to bulk it up – you can totally add more veggies to this if you want.  I also made the curry and coconut broth from scratch, but you can find Thai curry pastes almost anywhere, if you are more for the convenience (aren’t we all).  We’ll chat soon about the plant based meals we tried out this week, but for now this will do, right?

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Prawn and Coconut Curry
A red Thai curry and coconut broth with vegetables and grilled prawns.
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Rating: 0
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Course Main Dish
Prep Time 15 min
Cook Time 20 min
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 min
Cook Time 20 min
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, to make your curry paste - heat the olive oil in a large saucepan and place the ginger, garlic, onion, lemongrass, chili and spices to saute for a few minutes. Or simply replace with 2 Tablespoons of store bought paste.
  2. Once the onion is translucent and soft, add the soy sauce and coconut milk to the pan and allow to heat through.
  3. Now blend this sauce in a blender until smooth and pour it through a sieve if you want a silky broth.
  4. Place the blended sauce back on the heat and allow to simmer for 20 minutes.
  5. Boil water and cover the noodles.
  6. Prep your veggies and only add it to the hot coconut curry sauce about 5 minutes before dishing up.
  7. For the prawns, devein them and make sure they are clean and patted dry.
  8. Heat the olive oil in a wok until scorching hot and flash fry the prawns, seasoning as you go.
  9. To assemble; scoop the broth with veggies into a bowl, give it a good squeeze of lime juice, add the softened noodles and top with prawns.
  10. Serve with fresh coriander and lime wedges.
Recipe Notes

The base of the broth is vegan, so simply replace the prawns with more sauteed veggies for a plant based meal.

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