Gluten Free Malaysian Prawn Curry
Gluten Free Malaysian Prawn Curry is delicious and packed with prawns and other goodies. It is just as good on a hot summer day as on a cold winter night. One word: Yum!
Ingredients
- 1 kg prawns, raw, peeled
- 2 cloves garlic, diced
- 1 white onion, sliced
- 1 shallot
- 2 celery stalks, sliced
- 2 carrots, sliced
- 400 ml coconut cream
- 3 tbsp red curry paste
- 2 tbsp tamari
To Serve:
- fresh mint, chopped
- fresh chilli, diced
- Basmati Rice, steamed
Instructions
- Let's get cooking! In a large frypan, sesame or olive oil. Add the garlic, onion, shallots, carrot, celery, curry paste. Then add in the uncooked prawns and coconut cream. Literally all in one large frypan!
- Stir and cook on a medium heat, allowing the flavours to come together and create the curry sauce.
- Add whatever veggies you like - peas, spinach, mushrooms, bamboo shoots, eggplant, brocolli or keep it simple with your basics
- Once the prawns are cooked (turned colour to orange) and the veggies are al dente, add tamari for taste and seasoning.
- Serve in bowls with basmati rice, fresh mint and chilli.
Nutrition
Serving: 1bowl | Calories: 899kcal | Carbohydrates: 92g | Protein: 46g | Fat: 39g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 315mg | Sodium: 1951mg | Potassium: 907mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7327IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 4mg
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