Nightshade free • Gluten free • Dairy free • Egg free • Nut free
Prawns in a curry is the best combination! This curry is aromatic with turmeric, ginger, garlic and coconut milk, and has a lovely light texture with the cauliflower rice which makes it fresh and healthy.
There are lots of health benefits to the ingredients in this curry. Prawns are high in protein, low calorie and complete with minerals and vitamins. Turmeric is a natural anti-inflammatory. I use Yams in this recipe as they hold the texture well and are a great source of fiber, potassium, manganese, copper, and antioxidants.
AIP Prawn Curry
Cook Time : 25 - 30 minutes
Serves : 2 people
Ingredients
• 20 prawns
• olive oil
• 1/2 leek, white part only finely sliced
• 1/4 white onion, diced
• 3 cloves garlic, crushed
• 1 piece fresh ginger, grated
• 2 tsp turmeric
• 1 tsp dried coriander
• 1 tsp salt
• 1 tbsp lime juice
• 3/4 cup coconut milk
• 1/2 cup water or vegetable stock (AIP friendly)
• 6 yams (or sweet potato / pumpkin)
• 1 courgette, 1cm rounds
• 2 cups baby spinach
• fresh coriander
• cauliflower rice
Instructions
Prepare the cauliflower rice. Cut cauliflower into florets and then finely chop in the food processor until crumbly. Don't overdo it otherwise it won't keep the rice like texture. Set aside.
Using a large cast iron casserole dish or pan with lid, melt oil on medium heat. Add leek and onion, saute until soft. Add garlic, ginger, spices and herbs and yams. Cook for 3 - 4 minutes.
Turn heat down and add coconut milk, lime and water or stock. Simmer for 5 minutes until the yams are almost soft.
Add prawns and courgette, cook covered for 4 minutes.
While this is cooking add cauliflower rice to a pan with 1 tbsp water and simmer until lightly cooked.
Add spinach and fresh coriander to curry and serve immediately over cauliflower rice.
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