Coconut Curry Prawns
Naturally very low in fat, prawns also contain beneficial omega-3 fatty acids and are a good source of protein. The spices used in the curry are powerful anti-virals, anti-bacterials and anti-inflammatories.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
ginger
grated, or more to taste |
|
| 3 | cloves |
garlic
|
|
| 1 | stalk |
lemongrass
|
*
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | tablespoons |
coriander
fresh, chopped |
|
| 2 | tablespoons |
sesame oil
|
|
| 4 | cups |
kale
or other dark leafy greens |
|
| 3 | each |
tomatoes
chopped |
|
| 450 | grams |
shrimp
cleaned and deveined |
|
| 2 | cups |
chicken broth
preferably organic |
|
| 1 | each |
coconut milk
1 small carton |
*
|
| Spice mix | |||
| ½ | teaspoon |
paprika
|
|
| 1 ¼ | teaspoons |
sea salt
|
|
| 1 | teaspoon |
green curry paste
|
*
|
| 1 ¼ | teaspoons |
chili powder
|
|
| ½ | teaspoon |
curry powder
|
|
| 1 | each |
limes
juice |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
ginger
grated, or more to taste |
|
| 3 | cloves |
garlic
|
|
| 1 | stalk |
lemongrass
|
*
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 3E+1 | ml |
coriander
fresh, chopped |
|
| 3E+1 | ml |
sesame oil
|
|
| 946 | ml |
kale
or other dark leafy greens |
|
| 3 | each |
tomatoes
chopped |
|
| 4.5E+2 | grams |
shrimp
cleaned and deveined |
|
| 473 | ml |
chicken broth
preferably organic |
|
| 1 | each |
coconut milk
1 small carton |
*
|
| Spice mix: | |||
| 2.5 | ml |
paprika
|
|
| 6.3 | ml |
sea salt
|
|
| 5 | ml |
green curry paste
|
*
|
| 6.3 | ml |
chili powder
|
|
| 2.5 | ml |
curry powder
|
|
| 1 | each |
limes
juice |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Directions
Grate, chop or press, the garlic, spring onion, lemongrass, coriander, and ginger and set aside.
Pour 2 tablespoon sesame oil in large pot and heat.
Once heated, add the kale or other greens. Let cook for about 5 minutes.
Add in the ginger, garlic, spring onion, lemongrass and coriander.
Let cook for a few more minutes.
Then, pour in chicken broth, coconut milk, and shrimp.
Stir and let cook on low heat for about 5 or so minutes.
Make sure to not let your shrimp get tough.
Add in the spice mix and enjoy with a side order of whole grains or vegetables.
Other Notes: * Mekhala makes a wonderful organic green curry paste with no preservatives or colourants. Shop the brand from our rewards partner section.
