“Keto Coconut Curry Prawns with Spicy Lime Slaw – A Sri Lankan Delicacy!”

Allergens

Shellfish (prawns)

Ingredients

• 24 large raw prawns, peeled and deveined
• 1 cup unsweetened coconut milk
• 2 tablespoons Sri Lankan curry powder
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 6 cups shredded cabbage (green and red)
• 1 large carrot, julienned
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• 3 tablespoons lime juice
• 1/4 cup coconut oil
• 1 tablespoon ghee (clarified butter)

Instructions

1. In a large bowl, marinate the prawns with 1/2 cup of coconut milk, curry powder, salt, and black pepper for at least 30 minutes in the refrigerator.
2. Prepare the spicy lime slaw by combining shredded cabbage, carrots, cilantro, green onions, and lime juice in a separate bowl. Toss well and set aside.
3. In a large pan, heat coconut oil over medium heat. Add the marinated prawns and cook until they turn pink and opaque, about 2 3 minutes per side. Remove from pan and set aside.
4. In the same pan, add ghee and sauté the remaining coconut milk until it thickens slightly. Return the cooked prawns to the pan and heat through for another 1 2 minutes.
5. To serve, spoon the spicy lime slaw onto plates, top with coconut curry prawns, and garnish with additional cilantro and green onions.

Chef’s Insight

Balance the flavors by adjusting the spiciness of the curry powder and lime juice to your preference.

Notes

This recipe is designed to be photogenic, with vibrant colors and textures that create an appealing visual experience.