Prawn Curry
Ingredients
- 2 tbsp curry paste (we used Patak’s Original Balti curry paste- just ensure it is gluten free)
- 1 onion, finely sliced
- 200g large raw or cooked prawns, defrosted if frozen
- 400g can chopped tomatoes with garlic
- large bunch coriander, leaves and stalks chopped
TIP: BUYING PRAWNS
- Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour. You can buy these frozen too.
Instructions
- Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.
- Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer.
- Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice. No rice on Low Carb Day. Serve with Green Veg (Broccoli, Cauliflower, Cauliflower rice, Leafy greens.)
Notes
No rice on Low Carb Day.
