Keto Curry Shrimp
Coconut Milk
Cauliflower
Coriander
South Indian Sauce
Prawns
- Time : 20.0 mins |
- Calories: 526.0 kcal |
- Protein : 47.0 g |
- Fat : 26.0 g |
- Carb. : 20.0 g
: Your Kitchen Essentials
Utensils: Pans x 2 |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Get the Prawns out of the fridge about 15 to 20 minutes prior to cooking.
Wash and dry the vegetables prior to chopping (as required):
- Cauliflower: grate it or chop it as finely as possible. Pat it down with a kitchen towel to remove any excess moisture
- Coriander : Wash dry and chop.
Wash and dry the vegetables prior to chopping (as required):
- Cauliflower: grate it or chop it as finely as possible. Pat it down with a kitchen towel to remove any excess moisture
- Coriander : Wash dry and chop.
: Make the Prawn Curry
Heat a pan and then add some cooking oil. Remember, hot pan and cold oil. Then pan fry the prawns for about 2 minutes or until you the colour go slightly opaque. Now add the South Indian sauce provided, add some water to get the desired consistency. Let the prawns simmer for about 5 minutes. Finish the curry with the coconut milk. Check and adjust the seasoning. Garnish with chopped coriander leaves (save some for final garnish).
: Make the Cauliflower Rice, Plate and Serve
Heat a pan. Then add some cooking oil (about 1 - 3 tbsp depending on the size of your pan).
Let the oil warm up a bit.
Now start sautéing the cauliflower.
Set to a medium heat and cover the pan. The “rice” should be done in 5-6 minutes.
Season with salt and pepper.
Plate and Serve:
Plate the cauliflower rice and prawn curry. Garnish with coriander and serve.
Let the oil warm up a bit.
Now start sautéing the cauliflower.
Set to a medium heat and cover the pan. The “rice” should be done in 5-6 minutes.
Season with salt and pepper.
Plate and Serve:
Plate the cauliflower rice and prawn curry. Garnish with coriander and serve.