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.
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?