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!
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 and divide between four warm bowls. Pour over the thick, creamy mixture and garnish with sliced red chilies and coriander leaves. Heaven.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Thai Prawn Curry with Cherry Tomatoes (Keto; Paleo)
Monya Kilian Palmer
5 Based on 5 Review(s)
Macro Details per serving
Nutritional Information per serving
Calories 365Kcal / 1527kJ
Fat 25g of which saturates 22g Carbohydrates 9.8g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 9.8g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.