Thai Coconut Prawns

So once again we have started our Paleo challenge at CrossFit Vernon and I’m on another mission to come up with delicious recipes that will tantalize our taste buds.  Last night I dreamed up this concoction and I am so very proud of myself.  It really is to die for and delicious.  Let me know what you think.

Ingredients:


Prawns shelled and de-veined (lots of them, my bag contained over 40 so I used them all)

1tbs minced garlic

1 medium Acorn squash diced into 1/2 inch cubes (about 2 1/2C)

1/4C sweet onion diced

1 red pepper diced

2 sticks fresh lemongrass finely minced or use 1-2tbs of jar stuff

1-2tbs fresh minced ginger

juice and rind of 1/2 lime

1can coconut milk (full fat)

5 basil leaves

1 small red chilli minced (seeds removed for less heat)

2 green onions (garnish)

coconut oil

 

Method:

Put coconut milk, lemongrass, ginger, basil, chilli, lime rind and juice in a saucepan and simmer for about 30min or until the lemongrass has time to infuse all its wonderful flavour.

Place your onions and squash in a large pan and add 1/4C water, cover and cook for about 8min or until the squash has only just started to soften.  Remove lid, add some coconut oil and brown the squash and onions. Add the peppers and continue to cook until tender.

In another pan lightly saute the prawns in the garlic and some coconut oil.  Don’t cook them all the way through as you will be adding them to the sauce.

Add the prawns to the coconut milk sauce and let them simmer for about 5min.  Add this sauce to the pan with the browned acorn squash, add some of the green onions, stir and serve immediately. Garnish with remaining green onions.

The fragrant smell of the lemongrass and lime will be hard to resist, so utterly delicious, I hope you liked this one.

 

 

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2 Comments

  1. Eric Barber says:

    This one sounded great so I tried it (I kept the seeds though – I like it hot). It was awesome & you’re right, the lemongrass and lime smell was mouth watering. Thanks!

    • Best Paleo says:

      You are so welcome Eric! I like to keep some of the seeds too. I’m working on a lemongrass panacotta right now, keep checking back for the final recipe. Thanks for visiting!

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