After being inspired to make a new kind of paleo noodle, I wanted to have something tasty to go with it and since I now have proper paleo coconut milk I thought I could finally make that curry I’ve been wanting. Like most Far Eastern cooking this meal is really quick, tasty and simple, here’s what I did.

Coconut Prawns with Zucchini Noodles

Preparation to Plate: 20 minutes

Serves 1-2 People

Serve hot

Ingredients:

180g Raw Prepared Prawns

400mL Coconut Milk (made from coconut cream and boiling water, adjust based on how creamy you like your coconut milk)

Zucchini Noodles (made from 2 medium zucchini/courgettes)

1-2 tsp Coconut Oil

2 Cloves of Garlic, minced or grated

2cm Ginger, grated or chopped

Handfull of Fresh Coriander, washed and chopped

1 Small Red Chilli, chopped (use a larger chilli if you don’t like as much heat as me, I don’t take the seeds out either)

White Pepper

Recipe:

Heat the coconut oil in a wok on a lowish heat. Add the garlic, ginger, coriander and chopped chilli and fry for about a minute until an aroma develops. Don’t let any of the ingredients burn; this is why I opted for a lowish heat.

Once you have an aroma, add the coconut milk to the mixture and turn up to a medium heat. As the coconut milk comes to a boil add the raw prawns. The trick with prawns is not to overcook them, if you do they will become tough and lose some of their flavour. I was always taught it is better to undercook than overcook (yes really) because they will keep cooking in the hot liquid. The prawns should have just turned pink all over to be cooked properly but if you like your prawns tougher then by all means ignore.

Once the prawns have turned pink add the prepared zucchini noodles to the coconut milk, stir in to ensure they’re submerged and soaking. Continue to cook on a medium heat for a couple of minutes until the noodles have reached a consistency you like. Personally I cooked them a little al dente as I liked the crush on the outside but soft in the middle. Add some white pepper as required and if desired.

Garnish with more red chilli, fresh coriander or grated coconut as desired; serve and enjoy :).

Thanks goes to urbanpaleochef for introducing me to zucchini noodles and inspiring this creation.