Paleo Delicious Prawn Curry

Dive into a bowl of comforting, flavor-packed goodness with this Paleo Delicious Prawn Curry, a dish that’s as nourishing as it is satisfying. Made with tender, succulent prawns simmered in a creamy, aromatic coconut milk-based sauce, this curry is elevated with fragrant spices like curry powder and turmeric. Fresh ingredients such as juicy cherry tomatoes, nutrient-rich baby spinach, and zesty lime juice ensure a vibrant burst of flavor in every bite, while coconut oil keeps it paleo-friendly. Ready in just 40 minutes and perfect for weeknight dinners or special occasions, this gluten-free, dairy-free delight pairs beautifully with cauliflower rice or a crisp green salad. Garnished with fresh cilantro and optional chili for a spicy kick, this prawn curry is the ultimate fusion of health and indulgence!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams large prawns, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 400 ml coconut milk, full-fat
• 200 grams cherry tomatoes, halved
• 100 grams baby spinach
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 small fresh green chili, sliced (optional)

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 4

Add the curry powder and ground turmeric, and mix well for about 1 minute to release the spices' aroma.

Step 5

Pour in the coconut milk, stir to combine, and bring to a simmer.

Step 6

Add the halved cherry tomatoes and allow the sauce to simmer for about 5 minutes, until the tomatoes soften.

Step 7

Add the prawns to the pan, stirring occasionally, and cook for about 5-8 minutes, until they turn pink and are cooked through.

Step 8

Stir in the baby spinach and cook until wilted, about 2 minutes.

Step 9

Season the curry with lime juice, sea salt, and black pepper to taste.

Step 10

Garnish with chopped cilantro and sliced green chili if using.

Step 11

Serve the curry hot, optionally alongside cauliflower rice or a green salad.

Nutrition Facts

Serving size	(1430.0g)

Amount per serving	% Daily Value*
Calories	1820.6

Total Fat 126.8g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 945mg	0%
Sodium 7116.9mg	0%
Total Carbohydrate 57.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 23.5g
Protein 134.9g	0%

Vitamin D 0IU	0%
Calcium 591.0mg	0%
Iron 29.8mg	0%
Potassium 3225.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 28.2%

Carbs: 12.1%