Coconut Red Curry Prawns

Coconut Red Curry Prawns

Why this is peri-perfect:
This anti-inflammatory curry is packed with protein and greens to keep your metabolism humming and your blood sugar steady. Prawns are a lean, zinc-rich protein that supports immunity and hormone balance - key in perimenopause. The light coconut milk adds a creamy texture without the heaviness, and the red curry paste brings warmth and flavour without spiking your insulin. Bonus: spinach and broccoli help your liver detox excess estrogen. Serve it up when you want something fast, fresh, and full of feel-good nutrients.

Ingredients:

500g raw prawns, peeled and deveined

1 tsp olive oil

2 garlic cloves, minced

1 tbsp red curry paste (check label for sugar/sodium)

1 tsp fresh grated ginger (or ground)

200ml light coconut milk

1 tsp fish sauce (or tamari)

Juice of 1 lime

2 cups baby spinach

2½ cups broccoli chopped

Fresh coriander and lime wedges to serve

Instructions:

Steam broccoli until just tender and put to the side.

Sauté the aromatics:
Heat olive oil in a non-stick pan over medium heat. Add garlic, ginger, and curry paste. Sauté for 1–2 minutes until fragrant.

Add the prawns:
Toss in prawns and stir to coat in the paste. Cook for 2–3 minutes until they just start to turn pink.

Add the coconut milk:
Pour in the light coconut milk, fish sauce, and lime juice. Simmer gently for another 2–3 minutes until prawns are cooked through and the sauce is silky.

Add greens (optional):
Stir in spinach and broccoli and let wilt in the warm sauce.

Serve:
Top with fresh coriander and extra lime. Eat hot and happy.

Per Serve: Calories: 300, Protein: 30g, Fat: 14g, Carbs: 10–12g, Fibre: 3–4g