Perfectly briny with just the right amount of fiery heat, prawn curry with coconut milk is a keto-friendly, gluten-free, and dairy-free dinner you'll look forward to making.
Why you'll love it
There is something exquisite about perfectly cooked shrimp. It's both tender and juicy and always soaks up the flavors of the sauce.
This is going to become one of your favorite ways to cook and prepare prawns. Your entire kitchen will become engulfed in the tantalizing aromas of Goan cuisine. It's enough to make you wish the pan to hurry up and cook faster!
Prawn curry with coconut milk is absolutely delicious. It uses all the spices you love about the Indian diet. This dairy-free meal tastes best when you serve it piping hot.
Make it once, and you'll agree - it's an absolutely fantastic curry.
There are just a few simple ingredients in this prawn curry with coconut milk. Here's what you will need before you begin.
Of course, the main ingredient is fresh prawns. To save time, you can use cooked prawns. If you use frozen prawns, you'll have to wait for them to thaw, which adds to your prep time.
If you don't like prepping shrimp, buy deveined prawns.
You will use coconut milk as the base of the curry sauce. For a thicker sauce, you should use coconut milk from the can because it has natural coconut cream in it.
The citrusy flavors from fresh lemons brighten the entire curry.
Red Chili Peppers
Use as many chili peppers as you want. The more you use, the spicier it will taste.
These are the spices I used in this curry:
- Garam Masala
- Fenugreek Powder
- Ginger Powder - you can use ginger garlic paste or fresh ginger instead
- Granulated Garlic
- Curry Powder - you can use curry leaves or curry paste instead
- Coriander Leaves - optionally, add coriander powder instead of leaves
- Ground Black Pepper
- Sea Salt Crystals
A can of chopped tomatoes saves you a lot of prep time. Fresh tomatoes will also work.
Finely chop up your favorite kind of onion. I used a white onion, but yellow or red will also taste delicious in this curry. Chopped onions add earthy notes to the dish.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Lemon juice is optional. Western dishes add lemon juice to seafoods, but it isn't a traditional ingredient.
- Prepare the raw prawns. Devein them and remove the skin, but leave the tails on.
- Use pre-cooked prawns. Save time and use pre-cooked prawns.
If you can make a skillet meal, you can make coconut prawn curry. Here's a quick overview of how to make prawn curry.
Season the prawns
Season the prawns with half of the spices (except the garam masala). Let it set like this for about 15 minutes.
Pan fry the prawns
Add lemon juice and olive oil (or coconut oil) to the pan. Pan fry the prawns over medium heat for about two minutes on each side.
Fry shrimp heads
In the same pan, fry the shrimp heads. This extracts the flavor from them. Then, either throw them out or eat them.
Saute the onions
In the same pan, saute the onions until they are translucent.
Add tomatoes and spices
Stir in the tomatoes, and sprinkle in the remaining spices.
Add red chiles
Toss in the red chilies and Garam Masala. Mix well. Simmer on low heat for 5 to 8 minutes.
Simmer curry sauce
Add the coconut milk and prawns back to the pan.
Continue to simmer for about 5 to 10 minutes or until sauce thickens and prawns cooked thoroughly.
Season with salt and ground black pepper to taste. For a little fun, garnish with chopped cilantro.
Enjoy this easy prawn curry as a flavorful lunch, add some sides, and eat it for dinner. It is traditionally served with basmati rice. Instead of steamed rice, serve this over cauliflower rice.
You might also see prawn curry recipes served with butternut squash. Check out this guide to find out why butternut squash isn't very keto-friendly.
Serve this awesome recipe with some keto naan bread. It has the perfect texture for dipping into the piping hot curry sauce. If you are serving a full Indian-inspired dinner, make some palak soup to go on the side.
You can change up this quick and easy recipe in a few different ways. If you make any adjustments, please let me know in the comments.
- Garnish with freshly grated coconut. This will give the curry a wonderful texture that compliments that softer shrimp.
- Saute in coconut oil. The coconut oil will naturally enhance the curry flavors.
- Spritz with lime juice. This brightens the shrimp and brings out the citrusy flavors from the lemon juice.
- Make it spicier. Add chili powder along with the red chiles.
Here are some questions people often ask about making low-carb prawn curry. If you don't see your question in this list, please leave it in the comments.
Tamarind is used in many prawn curry recipes but it is not keto-friendly. That's why this recipe doesn't use it! Because it is very high in net carbs (57.4g of net carbs per 100g serving), it's best to avoid tamarind on a keto diet.
The larger the prawns, the better it will look at taste. Use either tiger prawns or king prawns to make prawn curry.
Store leftover prawn curry in an airtight container in the refrigerator for up to three days.
No, shrimp and prawns are not the same exact thing. However, you can use them interchangeably in recipes. If you do not have access to prawns where you live, shrimp is a great alternative.
If you enjoyed this dairy-free coconut milk prawn curry recipe, here are some more low-carb dinner recipes you should make next. You might just find a new shrimp recipe to make all the time.
- Grilled shrimp kabobs have a wonderfully smoky flavor and are naturally gluten-free and low-carb.
- Gumbo with Shrimp and Sausage brings a keto-friendly taste of the deep south to your kitchen table.
- Blackened shrimp are fiery and hot with an unmistakable Cajun flavor.
- Shrimp Fajitas are a simple sheet pan recipe that only has 2 grams net carbs in each serving.
- Gluten-Free Keto Coconut Shrimp is both low-carb and paleo and there are just 2 grams net carbs in each serving.
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Prawn Curry with Coconut MilkPrint Pin Review Recipe Save Recipe View Collections
- 15 medium prawns washed, peeled, deveined, reserve heads
- 1 cup coconut milk
- 1 teaspoon garam masala
- ½ teaspoon fenugreek powder
- ¾ teaspoon ginger powder
- ⅛ teaspoon granulated garlic
- 1 medium onion finely chopped
- 1 can diced tomatoes 400g or 14 oz
- 1 ¼ teaspoon curry powder
- 3 medium red chili less or more
- 1 tablespoon lemon juice optional
- fresh coriander leaves for garnishing
- ½ teaspoon ground black pepper or to taste
- ½ teaspoon sea salt crystals or to taste
- Olive Oil pan frying
- Mix spices except for Garam Masala in a small bowl. Opt to dry roast the mixed Indian spices before adding to prawns. Divide in half.
- Season prawns with half of the mixed spices – Fenugreek Powder, Ginger Powder, Granulated Garlic and Curry Powder. Let it stand for at least 15 minutes. Pour lemon juice before pan frying (if using lemon juice).
- Heat pan with oil. Pan fry shrimp by batch – 1 to 2 minutes on each side. Drain.
- In the same pan, fry the shrimp heads to extract flavor. You may discard once it’s thoroughly cooked or enjoy them with gusto!
- Using the same pan, sauté onions until translucent and fragrant.
- Add tomatoes, sprinkle the remaining spices, add red chillies and Garam Masala. Mix well. Simmer on low heat for 5 to 8 minutes.
- Add pan-fried prawns and pour coconut milk. Continue to simmer for about 5 to 10 minutes or until sauce thickens and prawns cooked thoroughly. Season with salt and ground black pepper to taste.
- Garnish with fresh coriander leaves. Enjoy.
Some would prefer to roast whole or ground Indian spices before cooking. To prepare raw prawns, devein them and remove the skin, but leave the tails on. You can also save time by using pre-cooked prawns.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_unit] => prawns [serving_size] => 3 [calories] => 150 [carbohydrates] => 9 [protein] => 3 [fat] => 13 [saturated_fat] => 9 [polyunsaturated_fat] => 0.5 [monounsaturated_fat] => 3 [cholesterol] => 4 [sodium] => 375 [potassium] => 338 [fiber] => 2 [sugar] => 3 [vitamin_a] => 189 [vitamin_c] => 23 [calcium] => 46 [iron] => 3 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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