Thai Prawn and Eggplant Curry with Jeweled Cauliflower RiceRecipe posted in: Lunch/Dinner
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!
One serving of this Thai Prawn and Eggplant Curry with Jeweled Cauliflower Rice contains 334 calories. It counts as one Protein, one Healthy Fat, one Vegetable and one Extra on the South Beach Diet program. Make sure to log your meal in the South Beach Diet Tracker app to stay on track with your low-carb diet. Don’t worry, it’s as simple as this recipe! You can easily log your food intake, water, exercise and weight loss progress in one organized place. Click here to learn more about our FREE app! >
Looking for more delicious dinner recipes for your low-carb menu? Check out some of our favorite recipes below!:
- Bacon Ranch Pizza >
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Here at the South Beach Diet, we LOVE cauliflower rice. It’s the perfect low-carb swap for your healthy DIY recipes! We also incorporate it into many of our fully prepared meals. Stock up on these six chicken dinners featuring riced cauliflower! >
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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.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 1 Healthy Fat
- 1 Protein
- 1 Vegetables
- 1 Extras
- 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
- 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.