Low Carb Quick and Easy Prawn Curry
How to Make It
Step 1
Finely dice the onion and crush the garlic. Melt the coconut oil in a saucepan over a low/medium heat. Add the onion and garlic and sweat gently for 3-4 minutes until tender and fragrant.
Step 2
Add two generous teaspoons of tomato paste and the curry powder to the saucepan. Mix well to combine. You may add more or less paste or powder to suit your personal tastes. Heat through gently for a minute to warm the spices, taking care not to burn.
Step 3
Add the coconut milk to the saucepan. Stir well to combine and bring up to a gentle level boil. Reduce to a simmer for five minutes to reduce and thicken the sauce.
Step 4
Add the prawns to the pan. Stir well to combine. Continue to simmer for a few minutes until the prawns are piping hot and cooked through. Divide between two serving bowls, scatter with fresh chopped cilantro, and serve with your favorite Indian inspired Keto sides.
Ingredients
- Garlic – 2 clove
- Tomato Paste – 2 teaspoon
- Curry Powder – 1-½ tablespoon
- Canned Coconut Milk – 1 cup
- Prawns, Cooked From Fresh – 1 cup
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 1 tablespoon
- Coconut Oil – 1 tablespoon
- White Onion – ½ medium – 2 1/2″ diameter