November 17, 2022


Coconut curry prawn is a beloved Southeast Asian dish that has captured the hearts and taste buds of food enthusiasts around the world. The dish is a combination of succulent prawns, rich and creamy coconut milk, and a variety of spices that come together to create a symphony of flavors that will tantalize your taste buds. As professional chefs, Kristen Kish and Leah Cohen have been perfecting the art of making coconut curry prawn for years, and in this article, we will explore the history of the dish, share some tips and techniques for making it at home, and highlight the nutritional benefits of this delicious delicacy.

Coconut curry prawn has become a staple in the cuisine of countries such as Thailand, Indonesia, and Malaysia, where it is often served with rice or noodles. The dish has also gained popularity in Western countries, where it is often served in high-end restaurants and enjoyed by food enthusiasts.

Coconut curry prawn is not only delicious but also packed with nutritional benefits. Prawns are a great source of lean protein and contain vitamins and minerals such as iron, zinc, and selenium. Coconut milk is high in healthy fats and contains lauric acid, which has been shown to boost immunity and improve heart health.

The spices used in coconut curry prawn, such as turmeric and coriander, have anti-inflammatory properties and are believed to help improve digestion and boost the immune system. The dish is also low in carbohydrates and gluten-free, making it a great option for those following a low-carb or gluten-free diet.

Not only is the dish flavorful and satisfying, but it is also packed with nutritional benefits that make it a great choice for any occasion. Whether you are looking for a comforting meal at home or a dish to impress your guests, coconut curry prawn

3 Tbsp - Oil
2-3 - Lemongrass Stalks
1/2 Cup - Minced Garlic
1/2 Cup - Sliced Shallots
3 lbs - Shrimp or Prawns
2 Cup - Sliced Bamboo Shoots ( -- This should be around $5 at your local asian store)
1 Cup - Sliced Carrots
2 Cup - Red Bell Pepper
3 Tbsp - Minced Palm Sugar (KETO Sub: Keto Brown Sugar )
1/2 Cup - Curry Paste (
1 Can (13.5 fl oz) - Coconut Milk (
1/4 Cup - Sliced Green Onions
1/4 Cup - Sliced Cilantro
1/2 Cup - Basil Leaves
1.5 Cups - Water
1 Tsp - Salt (or more for taste)
1 Tsp - MSG (Optional) (
1 Tsp - Red Pepper Flakes (Optional) (
1 Tsp - Fish Sauce (Optional) (

1. Add the oil to the pot on high heat and fry the aromatics (lemongrass, shallots, garlic) until slightly golden brown.
2. Add the carrots and bamboo shoots and fry it for one minute.
3. Add in the red bell peppers and fry for additional minute.
4. Add in the curry paste and stir until combined with other ingredients.
5. Add the palm sugar, salt, MSG, fish sauce (optional). Mix well.
6. Add the coconut and water then add in the prawns (or shrimp). Place the lid on the pot and stir occasionally to ensure the prawns are cooked on all sides.
7. Serve with the green onions, cilantro, red pepper flakes (optional) and basil as garnish.

- Most of these ingredients can be found at your local asian store. Fresh aromatics and herbs are hard to replace with dry alternatives. Support your local asian merchants and get to know them. 
- We recommend using MSG and fish sauce. The MSG is a flavor enhancer and fish sauce is aN umami bomb. We grew up eating these ingredients so food tastes differently if you don't use them, but the best thing about cooking from scratch is that you can choose to add them or leave them out. Choose wisely. 

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