Prawn Red Thai Curry

Warming, soothing curry ❤ Curry has to be one of my favourite meals to make during the winter. It’s flavourful, filling, warming and full of nutrient-dense ingredients to support the body for the coming winter months. Plus, it’s easy to make up a huge batch for meal prepping or freezing!

Health Benefits:
  • Reduces inflammation – as well as boosting the immune system – especially from the use of turmeric
  • Packed with antioxidants – which helps to reduce free radicals in the body and help to prevent cancer
  • Nutrient dense – loaded with fresh herbs, spices and veggies, most curry’s are usually high in EFA’s, Vitamin’s A, C, D, E + K, Magnesium, Calcium, Iron, as well as antioxidant, anti-carcinogen, antibacterial and antiviral properties
  • Assists the bodies detoxification system – as well as increasing metabolism
  • Aids in digestion – by promoting hydrochloric acid in the stomach and soothing the digestive system
  • Promotes heart health – and helps to increase circulation throughout the body
  • Turmeric + Black Pepper – why is this such a power couple in this recipe? The piperine (found in black pepper) enhances curcumin (active ingredient in turmeric which makes it SO beneficial) absorption, making it more readily available to be used by your body
INGREDIENTS
  • 2 tbsp ghee or coconut oil
  • 1 small onion, sliced thinly
  • 4 garlic cloves, pressed
  • 2 tbsp fresh ginger, grated
  • 1 – 2 tsp fresh turmeric, grated (optional)
  • 1 tsp fresh cracked pepper
  • 300 gr wild raw prawns
  • 1 – 2 cups vegetable stock
  • 2 cans coconut milk, full fat
  • 2 – 4 tbsp red curry paste (based on spice preference)
  • 2 tbsp fish sauce
  • 4 kaffir lime leaves (optional but HIGHLY recommend
  • lemongrass stalk, bruised (I bash it with the end of a wooden spoon – optional but HIGHLY recommend)
  • 1 cup basil, roughly chopped
  • 2 – 4 tbsp honey or agave nectar
  • 1 can bamboo shoots
  • 4 – 6 cups seasonal veggies of choice
    • broccoli, snap peas, bell peppers, celery, mushrooms, bok choy, spinach, carrots, green beans, squash, cauliflower, daikon, parsnip, etc.
DIRECTIONS
  1. In a large wok or sauce pan, heat up ghee over med-low heat. Add onions and stir until lightly soft. Add garlic, ginger and turmeric, stirring until fragrant.
  2. Add prawns and cook for 1 – 2 min until prawns are lightly cooked.
  3. Add stock, coconut milk, curry paste, fish sauce, kaffir lime leaves, lemongrass, basil and honey. Bring everything up to a very light boil and stir until fully combined. Continue stirring periodically and cook for about 5min.
  4. Remove kaffir lime leaves and lemongrass. Add all hearty vegetables, leaving out any leafy greens (such as bok choy or spinach).
  5. Cook everything together for another 5min or until vegetables are al dente.
  6. Turn off heat, add leafy greens on top and cover with a lid to let sit and steam for a few minutes before serving.
  7. Serve on a bed of rice and top with fresh basil and candied ginger!
NOTES
  • Serve this recipe on a bed of rice, quinoa, cauliflower rice, or lentils.
  • For this specific recipe, I actually used an ENTIRE jar of red curry paste! I like my curry’s medium heat and it was just spicy enough. To kick up the heat, you can add a Thai pepper or Serrano!
  • Buy kaffir lime leaves + lemon grass when on sale and then dehydrate and save for future use
  • Get creative with the veggies! Visit your local farm stand to see what is in season – anything can go in a curry!
  • Replace prawns with tofu to keep this recipe vegetarian or vegan
  • Replace vegetable stock with 1 can of coconut milk to make it extra creamy and delicious
  • This recipe is a GREAT crock-pot recipe! Throw everything (aside from leafy greens) into the crock pot and let sit until ready to use!

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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