By Thomas McCrary Jr.
In a large pan, heat 1 tbsp of coconut oil over medium heat.
Add the red curry paste and cook for 1 minute, stirring to release its flavors.
Pour in the 200ml of full-fat coconut milk, stir, and let it simmer for 2 minutes.
Add the prawns to the pan, stirring to coat them in the sauce. Cook for 5-7 minutes or until the prawns turn pink and opaque.
Season the prawns with salt and pepper to taste.
In a separate pan, heat a little coconut oil and cook the cauliflower rice for about 5 minutes until tender. Season with salt and pepper to taste.
Chop the fresh cilantro roughly.
Serve the coconut-curry prawns over the cauliflower rice and garnish with freshly chopped cilantro and a squeeze of lime juice.
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By Thomas McCrary Jr.
This Paleo Seafood Gluten-Free Dinner recipe is ready in 25 minutes and features prawns, peeled, full-fat coconut milk, red curry paste and other delicious ingredients. Contains 380 calories total.
In a large pan, heat 1 tbsp of coconut oil over medium heat.
Add the red curry paste and cook for 1 minute, stirring to release its flavors.
Pour in the 200ml of full-fat coconut milk, stir, and let it simmer for 2 minutes.
Add the prawns to the pan, stirring to coat them in the sauce. Cook for 5-7 minutes or until the prawns turn pink and opaque.
Season the prawns with salt and pepper to taste.
In a separate pan, heat a little coconut oil and cook the cauliflower rice for about 5 minutes until tender. Season with salt and pepper to taste.
Chop the fresh cilantro roughly.
Serve the coconut-curry prawns over the cauliflower rice and garnish with freshly chopped cilantro and a squeeze of lime juice.
Calories per Serving: 380
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