Simple Thai prawn curry
This is a super-easy dish! You could prepare all the spices and flavourings yourself (see the Thai Chicken Curry recipe) but we were pleased to find this ready-prepared sauce mix that contains no nasty stuff – all Paleo-friendly! We still add extra garlic and ginger though. This makes enough to last us two days.
Serve with coconut cauliflower rice.
2 large garlic cloves, chopped
Piece of fresh ginger around 2 inches long, chopped or grated
2 sliced peppers, red or orange
Bunch of spring onions, chopped
Tub of Massaman Red Curry Paste
500g (or thereabouts) of good prawns, cooked, peeled and de-veined
Tin of coconut milk
Fresh lime juice
2-3 tablespoons of fresh coriander, chopped (we forgot it when I took the photos!)
It is definitely worth buying good prawns for this (or indeed any other dish). They retain their size and most importantly their flavour. So many prawns from the supermarket don’t seem to actually taste of prawns and shrink drastically when they are cooked. It is especially important if using prawns in a strongly flavoured dish such as this curry.
Heat some coconut oil in a large pan over a medium heat and fry the peppers until soft (or less if you prefer them crunchy).
Add the spring onions and fry until soft (or again to taste).
Then add the garlic and ginger and fry gently until aromatic. Be careful not to burn.
Pour the tin of coconut milk into the pan and stir thoroughly. then add the juice of a lime and about a desert spoon of coconut flour to thicken. Allow to cook gently for around 30 minutes or more, so that flavours develop.