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Prawn and Egg Curry Paleo-friendly
Prawn and Egg Curry Paleo-friendly
Prawn and Egg Curry is a delicious and easy-to-make dish that features prawns cooked in a flavorful and fragrant curry sauce. The sauce is made with a blend of spices, coconut milk, and tomatoes. Hard-boiled eggs are also added to the curry to give it an extra boost of protein.
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Ingredients
- 1 pound raw prawns peeled and deveined
- 4 hard-boiled eggs peeled and halved
- 1 tablespoon coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can coconut milk
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh coriander chopped for garnish
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add the can of coconut milk and diced tomatoes. Stir to combine.
- Bring the sauce to a simmer and let it cook for about 10 minutes.
- Add the prawns to the sauce and cook for 3-4 minutes or until they turn pink and are cooked through.
- Add the hard-boiled eggs to the curry and stir them in gently.
- Season with salt and pepper to taste.
- Serve the curry hot and garnish with fresh chopped coriander.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 414kcal (21%)Carbohydrates: 13g (4%)Protein: 25g (50%)Fat: 31g (48%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 329mg (110%)Sodium: 729mg (32%)Potassium: 684mg (20%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 674IU (13%)Vitamin C: 14mg (17%)Calcium: 156mg (16%)Iron: 6mg (33%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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