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
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: curry
- Method: stovetop
- Cuisine: Thai
Keywords: best prawn curry recipe // red Thai prawn curry // cilantro-lime cauliflower rice // prawn panang curry