Paleo Delicious Prawn Curry
Dive into tropical flavors with our Paleo Delicious Prawn Curry, a nutrient-packed, dairy-free dish that bursts with vibrant spices and wholesome ingredients. Succulent prawns are simmered in a creamy coconut milk base infused with aromatic curry powder, turmeric, garlic, and ginger. The halved cherry tomatoes add a touch of sweetness, while fresh baby spinach brings a pop of color and nutritional goodness. Finished with lime juice, chopped cilantro, and an optional kick of green chili, this paleo-friendly prawn curry is perfect for dinner parties or cozy weeknight meals. Ready in just 40 minutes, it pairs beautifully with cauliflower rice or a light green salad for a complete low-carb, gluten-free feast.
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Recipe Information
Ingredients
- 500 grams large prawns, peeled and deveined
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 400 ml coconut milk, full-fat
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 small fresh green chili, sliced (optional)
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the curry powder and ground turmeric, and mix well for about 1 minute to release the spices' aroma.
Pour in the coconut milk, stir to combine, and bring to a simmer.
Add the halved cherry tomatoes and allow the sauce to simmer for about 5 minutes, until the tomatoes soften.
Add the prawns to the pan, stirring occasionally, and cook for about 5-8 minutes, until they turn pink and are cooked through.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Season the curry with lime juice, sea salt, and black pepper to taste.
Garnish with chopped cilantro and sliced green chili if using.
Serve the curry hot, optionally alongside cauliflower rice or a green salad.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 7117 mg | 309% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.5 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
