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Thai Curry with Prawns

I really like Thai food but I’m often disappointed when I go out to Thai restaurants… the sauces taste great. But usually they skimp on the meat and vegetables in the sauce. 3 prawns and a couple of slices of peppers? That’s not a problem with this curry dish. Lots of prawns and lots of peppers. And of course you can add any other vegetables you like.


And just like Super Easy Pineapple Chicken Curry, you can do some of the prep work while you’re cooking so the total prep and cooking time is very short.   

Total prep and cooking time: 15-20 minutes

Serves: 6+


  • 2 lb wild prawns, thawed (Trader Joe’s often has some)

  • 1 T coconut oil

  • 1 large white onion, chopped

  • 3 medium carrots, sliced

  • 2 peppers, red, yellow or orange. Any combination

  • 1 T ginger paste or chopped ginger

  • ½ t Himalayan salt or sea salt

  • 3 cloves garlic, pressed or finely chopped

  • 1 ½ T fish sauce

  • 1 T curry powder

  • 1 can organic coconut milk or organic coconut cream

  • Juice of 1 lime

  • Optional garlic chili paste to taste

  • Warm a large skillet on medium heat and add the coconut oil

  • Chop the onion and place in skillet. Cook for 3-4 minutes

  • While onion is cooking, slice the carrots. Place in skillet

  • While onions and carrots are cooking, clean and slice the peppers. Place in skillet and cook for 4-5 minutes

  • Add ginger paste, salt, garlic, fish sauce, curry powder, coconut milk and lime juice to skillet.

  • Add prawns to skillet and cook 5-7 minutes or until all of the prawns are pink

  • If you like your curry spicy, add garlic chili paste to taste. Or this can be added to each serving separately.