• Garlic Coconut Prawns

    prawns and coconut milk

    Low fat and high protein


    • 700 grams medium – large prawns, peeled
    • 1 teaspoon olive oil
    • 1 capsicum, sliced thinly
    • 4 spring onions, sliced – separate green and white portions
    • 1/2 cup cilantro
    • 4 cloves garlic, minced
    • 1/2 teaspoon mild chili flakes (optional)
    • salt to taste (optional)
    • 1 can diced tomatoes
    • 1 can full fat coconut milk
    • juice from half a lime


    1. In a large frypan or pot, heat oil on a low heat. Add capsicum and sauté until soft.
    2. Add white portions of spring onions, cilantro, chili flakes and garlic. Cook for a minute or two
    3. Add tomatoes and coconut milk. Add salt to taste if desired and cover with a lid. Allow to simmer covered for 10 minutes to allow flavours to fuse and for sauce to thicken
    4. Add prawns and lime juice. Cook for 5 minutes or until prawns are done to your liking. Do not overcook or they will go rubbery
    5. Serve on their own, with a side salad or on a bed of cauliflower rice – see recipe here – cauliflower-fried-rice/
    6. Garnish with green parts of spring onions