Curried prawn stir-fry
A quick prawn stir-fry with mild curry, ginger, and coconut milk, fast, fragrant, and a clean weeknight dinner. Serve with cauliflower rice or zoodles.
Prawns cook in seconds, so this stir-fry is genuinely fast, under 25 minutes from cutting board to plate. Serve over cauliflower rice or zoodles for a low-carb dinner, or basmati if you want carbs.
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 green capsicums, sliced
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 700g prawns, peeled
- 1 1/2 tablespoons soy sauce
- 2 teaspoons mild curry powder
- 1 cup coconut milk
- 1 lime, juiced
- 1/4 cup coriander, chopped
- Salt, to taste
Method
- Heat coconut oil in a wok over medium-high heat.
- Add onion and stir-fry for 1 minute.
- Add green capsicum and ginger. Stir-fry for 3–4 minutes.
- Toss in prawns, garlic, soy sauce, and curry powder. Season to taste. Stir-fry for 30 seconds.
- Pour in coconut milk and cook for 4 minutes.
- Add lime juice and cook for 1 minute.
- Serve, garnished with coriander, alongside green vegetables, basmati rice, zoodles, or cauliflower rice.
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