“Fragrant, spicy, creamy… this 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 cook the prawns before starting the curry, then add them back in later 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 powdered erythritol to finish it off with some much-needed sweetness. Simply put – you need to eat this!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Thai Prawn Curry with Cherry Tomatoes…
Prawns can be a delicious and nutritious addition to the keto diet for several reasons. They are naturally low in carbohydrates, making them a keto-friendly protein source. Prawns are also rich in protein, which is essential for maintaining and repairing tissues, and overall muscle health. Protein helps keep you feeling full and satisfied, which can be especially beneficial on a low-carb diet like keto.
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While prawns are low in fat compared to other protein sources, they still contain heart-healthy omega-3 fatty acids. These fats are known for their anti-inflammatory properties and may contribute to improved cardiovascular health.
Prawns are a good source of essential nutrients, including vitamins B12, B6, and niacin, as well as minerals like selenium and zinc. These nutrients are important for various bodily functions and can help support overall health.
Thai yellow curry paste is a flavourful and aromatic ingredient commonly used in Thai cuisine. The paste is a blend of ingredients including lemongrass, galangal or ginger, garlic, shallots, and various spices. This creates a complex and balanced flavour profile that includes spiciness, sweetness, and a hint of umami, making it incredibly tasty.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Thai Prawn Curry with Cherry Tomatoes dish, as well as all the Seafood recipes on Fats of Life®.
Thai Prawn Curry with Cherry Tomatoes
Per serving
Equipment
Ingredients
- 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 powdered erythritol, confectioners
- generous squeeze lime juice
- 1 red chili, finely sliced
- handful coriander leaves, to garnish
Instructions
- 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.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 365Kcal / 1527kJ
Fat 25g
Carbohydrates 9.8g
Protein 25g
Allergens
Fish
Crustaceans
See all the Seafood recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx