It’s officially SPRING!! How happy are you? If you know me at all, you’ll know that I’m full on rejoicing over the shift in weather, and most importantly, THE SUN. I am a complete sun worshiper! Summer is my happy place.
I see some lower temps next week, but luckily no -20. Yet, at least.
The one thing I don’t like about spring? When the snow melts, I see all sorts of garbage popping up in playgrounds and on the streets. It irks me. Why are we still littering, people!? I read somewhere once that Prince Charles would take William and Harry out garbage picking when they were kids, and I’m definitely considering doing this with my own kids. I want them to love the earth the way I do!
You know what else I love? You guys already know the answer to this. THAI FOOD. I can’t gush enough about how much I love it. Green, yellow, red, you name it. I want Thai curry any way I can get it! Every day, if possible. I recently posted these Thai cauliflower lettuce wraps and if you haven’t tried them yet, you are seriously missing out.
Red curry is hands down my favourite of the Thai curries, so I’m not sure why it has taken me so long to post this dish. The best part about it, is that you can pretty much clean out your fridge with whatever vegetables you have on hand. You can also customize the spiciness, by adding more or less curry paste to the sauce.
If you aren’t a fan of prawns, you can easily swap out for chicken! It’s delicious either way.
It’s also SO quick to make! You can have it on the table in under 30 minutes!
So why the cauliflower rice? Um, because it’s DELICIOUS! We’ve been making it a lot lately. It’s a great substitute for regular rice – you get all of the extra vegetables, it’s quick to make, and there are very little carbs. Even the kids like it!
The cilantro-lime flavor is also very easy to add in to the rice, and it tastes SO good with the sweet red curry sauce. Try it!
I hope you are all having as much sun as we are – get out this weekend and enjoy it!
And don’t forget to try this amazing prawn curry!!
Red Thai Prawn Curry with Cilantro-Lime Cauliflower Rice
Yield 4 servings
You'll have no trouble skipping the take-out when you can whip together this creamy coconut red Thai prawn curry in less than 30 minutes. Make it with cilantro-lime cauliflower rice to make it completely low-carb!
- 2 tbsp coconut oil, divided
- 16-20 large prawns, raw
- 3 cloves garlic, minced
- 2-3 tbsp red Thai curry paste*
- 2 cans (800mL) full-fat coconut milk
- 1 tsp fish sauce
- 2 large carrots, sliced thinly
- 2 cups broccoli florets
- 1 bell pepper, sliced into 1" strips
- 1 cup mushrooms
- juice of 1/2 lime
- optional toppings: cilantro, sesame seeds, peanuts, extra lime
Cilantro-Lime Cauliflower Rice
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- 1/4 cup cilantro, finely chopped
- juice of 1 lime
- 1 tsp garlic powder
- pinch each of salt and pepper, to taste
- Prepare the curry. In a large skillet over medium-high heat, add 1 tbsp of the coconut oil. Once the oil has melted, add the prawns and cook until pink and fully cooked through. Remove the prawns to a plate, and cover to keep warm.
- Add the remaining tbsp of coconut oil. Add the garlic, and sauté for a few minutes, or until fragrant. Add the curry paste and stir with a large wooden spoon to combine. Add the coconut milk, and bring to a simmer. Once simmering, stir in the fish sauce. Add the carrots first, and cook for 5 minutes before adding the broccoli. Cook for an additional minute, then add the bell pepper and mushrooms and cook for 3-4 minutes, or until all veggies are just fork-tender. Reduce the heat to low, and add the prawns back in, along with the lime juice. Keep warm until ready to serve.
- Make the cauliflower rice. While the curry is simmering, place the cauliflower florets into a food processor and process into a rice-sized consistency. Heat the olive oil in a medium skillet over medium heat. Add the cauliflower, and cook for 3-4 minutes, stirring often. Add in the cilantro, lime juice, garlic powder and salt and pepper and stir to combine. Cook for an additional minute, before placing the lid on the skillet and removing from heat.
- Serve the curry by plating the cauliflower rice, and topping with the Thai curry. Top with extra lime juice, cilantro, sesame seeds, and peanuts before serving.
Store leftovers separately (cauliflower rice in one container, curry in another) in the fridge for 2-3 days.
- Use 2 tbsp for a milder curry - 3 tbsp for a spicier version