Tiger prawn keto curry with shirataki noodles and salad

Tiger prawn keto curry with shirataki noodles and salad

Tiger prawn keto curry with shirataki noodles and salad

January 16, 2019
: 1
: 20 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • For the prawn marinade:
  • Pinch of salt, freshly ground black pepper, cayenne pepper
  • 1 tbsp of lime juice
  • 3 tiger prawns (about 20g each), peeled

  • For the curry sauce:
  • 10g olive oil
  • 10g onion, thinly sliced
  • 1 garlic clove, crushed
  • 1cm fresh ginger, peeled and grated
  • Salt and freshly ground black pepper
  • 1 tsp spices- turmeric, ground coriander, curry powder, smoked pepper powder, cumin powder etc
  • 100g creamy coconut milk (i used Santa Maria Extra Creamy Coconut Milk)
  • 30g tomato sauce
  • Fresh coriander, chopped, for garnish

  • For the side:
  • 20g shirataki noodles, drained
  • 20g chinese cabbage, sliced
  • 15g sweet pepper, sliced
  • 10g olive oil for salad dressing
Directions
  • Step 1 Mix the prawns with the marinade and refrigerate for 15 minutes.
  • Step 2 Prepare the spices etc for the curry.
  • Step 3 Heat the oil in frying pan, add onion, garlic and ginger, cook 2-3 minutes. Add coconut and tomato sauce and all the spices. Cook for couple of minutes and season more if necessary. When sauce is ready, add the prawns and cook for about 5 more minutes, until the prawns are ready.
  • Step 4 Serve with drained shirataki noodles and chinese cabbage-sweet pepper salad.

NUTRITION (per portion, 280g)

Energy 473kcal
Total Fat 41g
Fat Percentage 80%
Net Carbohydrates 8g
Protein 14g



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