Fragrant, spicy, creamy… this low-carb Thai prawn curry was made using Thai yellow curry paste and coconut milk. I struggle to find Thai yellow curry paste in the stores here in the UK, so I buy it online. It’s authentic, delicious and affordable. I quickly cooked the prawns before starting the curry (and then added them back in to warm through before serving) – this prevents an unsightly grey soup and delays the sauce reducing (I learnt this from experience). The sauce is reduced until thick and creamy and then simply poured over konjac pasta. The plump prawns, sweet cherry tomatoes, salty fish sauce, spicy chilies, acidic lime and the fragrant coriander create perfect harmony. I also added a teaspoon of sweetener to finish it off with some much-needed sweetness. Simply put – you need to eat this!
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Carbs 9.8g | Fat 25g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Thai Prawn Curry with Cherry Tomatoes (Low carb)
- 800 g (28.2 oz) konjac pasta, fettuccine shape
- 1 TB coconut oil
- 500 g (17.6 oz) raw King prawns, peeled
- 2 TB Thai yellow curry paste
- 1 tin full-fat coconut milk, shaken well
- 1/2 TB fish sauce
- 180 g (6.4 oz) cherry tomatoes, halved
- 1 tsp Swerve® sweetener, confectioners
- generous squeeze lime juice
- 1 red chili, finely sliced
- handful coriander leaves, to garnish
- Remove the konjac pasta from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a large pan of hot water and simmer on low while you make the curry.
- Heat the coconut oil in a wok and flash-fry the prawns until they have cooked through. Remove the prawns from the wok with a slotted spoon and set aside.
- Add the yellow curry paste to the same pan and cook for several seconds over moderately high heat, then whisk in all the coconut milk. (Use a silicon whisk to prevent scratching the wok.) Once combined, switch to a silicon spatula and stir regularly until the mixture reduces to a creamy sauce.
- Stir in the fish sauce, then return the prawns to the mixture, along with the halved tomatoes and sweetener. Cook on low for a minute or two to warm the prawns through and partially soften the tomatoes. The mixture will have further reduced – enough to coat the prawns. Generously squeeze over fresh lime juice.
- Drain the pasta in a colander and divide between four warm bowls. Pour over the thick, creamy mixture and garnish with sliced red chilies and coriander leaves. Heaven.
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 365Kcal / 1527kJ
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