No need for Friday night takeaway with this quick, fresh and fragrant Thai fish curry. Experiment with any vegetables you have on hand and adjust the spiciness to your liking. This dish is guaranteed to become a last-minute family favorite!
Here at the South Beach Diet, we LOVE cauliflower rice. It’s the perfect low-carb swap for your healthy DIY recipes! One serving of this Thai Prawn and Eggplant Curry with Jeweled Cauliflower Rice contains 334 calories.
Looking for more delicious dinner recipes for your low-carb menu? Check out some of our favorite recipes below!:
- Bacon Ranch Pizza >
- Instant Pot Shredded Chicken Taco Soup >
- Chockfull of Veggie Chili >
- Blackened Tilapia with Super Slaw >
- Nut-Crusted Fish with Herbed Tahini Cheese Sauce >
- One-Pan Olive Oil and Herb Poached Flounder >
- Pizza Zucchini Boats >
- Creamy Tomato Soup with Parmesan Crisps >
- Spanish Braised Chicken in Creamy Almond Sauce >
- Instant Pot Baby Back Ribs with Loaded Cauliflower Mash >
- Cheesy Southwest Spaghetti Squash >
- Stuffed Bell Pepper Tacos >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
- 1 Healthy Fat
- 1 Protein
- 1 Vegetables
- 1 Extras
Ingredients:
- ¼ cup cilantro
- 1 lime, juiced and zested
- ¼ cup mint leaves
- 1 green chili pepper, deseeded and chopped
- 1 (1-inch) piece fresh ginger, grated
- 3 cloves garlic, divided
- 3 Tbsp. coconut oil, divided
- 4 baby eggplants, cut into 1-inch cubes
- 1 ½ Tbsp. keto-friendly fish sauce (optional)
- 1 pound prawns, shelled and deveined
- 3 scallions, chopped
- ¼ cup coconut cream
- ½ lb. riced cauliflower
- 2 Tbsp. Thai basil, chopped
- 2 Tbsp. cilantro, chopped
Directions:
- Place the eggplant in a colander and sprinkle generously with salt. Set aside for 10 minutes, then rinse and pat dry with paper towels.
- Blend together cilantro, lime juice, lime zest, mint, chili pepper, ginger and 2 cloves of garlic to a smooth paste. Set aside.
- Heat 2 tablespoons of coconut oil in a wok or heavy bottom large skillet over medium-high heat. Add eggplant and cook 2 to 3 minutes, stirring often.
- Pat the prawns dry, then add them to the pan with the eggplant. Add fish oil (optional) and cook 2 to 3 minutes, or until the prawns are just cooked through.
- Stir in reserved paste and coconut cream. Cook another 2 to 3 minutes.
- Heat the remaining coconut oil in a large skillet over medium. Add remaining garlic and riced cauliflower. Cook 3 to 4 minutes, stirring often until the cauliflower is just tender. Season with salt and pepper to taste.
- Spoon cauliflower rice onto serving plates and top with the prawn curry.
