Peanut, Lime & Prawn Curry
Prep time
Cook time
Total time
Serves: 6
  • 1 pound raw tiger prawns
  • ½ cup diced onion
  • 1½ cup asparagus, cut into 1" pieces
  • 2 cloves garlic, minced
  • ¾ cup light coconut milk
  • ½ cup sugar-free peanut butter
  • 1 tablespoon Thai red curry paste2 tablespoons fresh lime juice
  • 1 tablespoon low sodium soy-sauce
  • 1 tablespoons fish sauce
  • 2 teaspoons melted coconut oil, divided
  • 1 tablespoon pure honey
  • pinch of pepper, cinnamon, cayenne
  • cilantro, green onion, crushed peanuts, lime juice to garnish (optional)
  1. In a bowl whisk together coconut milk, peanut butter, curry paste, lime juice, soy sauce, fish sauce, honey, spices, and 1 teaspoon of coconut oil. Set aside.
  2. Heat 1 teaspoon of coconut oil in a non-stick pan at medium to high heat.
  3. Add onion and garlic and cook until softened. Add prawns and cook for 2 minutes until turning pink.
  4. Add sauce and simmer for 2-3 minutes. Add asparagus and cook for another 3 minutes until asparagus is slightly softened and prawns are cooked through.
  5. Serve on top of brown rice, and garnish with cilantro, crushed peanuts, green onion and a squeeze of lime juice.
  6. Enjoy!
Nutritional information for this recipe does not include rice or garnishes! Add ½ cup of brown rice to make a meal for 335 calories! Not bad for a coconut curry!
Recipe by Nutrition in the Kitch at