Recipe: Thai prawns with zoodles and a whole lotta coriander

First up, if you’re one of those people who tastes soap when they eat coriander (true story), then don’t make this. You’ll hate it. Also, I feel for you. If you’re like me and adore the fresh taste and fragrance, then get involved! This is the laziest, quickest, easiest of Thai-inspired dishes that packs a punch in the flavour zone. Even better, it’s paleo and Whole30 approved!

This serves 2-3 people, or one SUPER hungry person (just omit 1/3 of the zoodles).
Prep time: 15 minutes
Cooking time: 10 minutes

Ingredients:

1/2 bunch of coriander
1 red onion
2 garlic cloves
1cm knob of fresh ginger (I keep mine in the freezer and just chop off a chunk or grate it as needed)
1 chilli (of your choice/optional)
salt & pepper
200g uncooked prawns*
2 carrots
80g mushrooms
1 lime, juiced
2 spring onion
1 bag of zoodles/courgetti (I buy pre-noodled as my spiraliser broke, otherwise 3-4 zucchini/courgettes pushed through your spiraliser)
coconut oil

Method:

Raw prawns ready for their dance in the pan.

Throw the coriander (stalks and all), onion, garlic, ginger, chilli and salt & pepper into your food processor. Whizz it up so everything is evenly chopped. If you don’t have a food processor, simply chop everything small and to similar sizes.

Chop your carrots into matchstick shapes, to ensure they cook through. Cut your mushrooms into even slices.

In a light frying pan/wok melt coconut oil and add the carrots, mushrooms and coriander/onion/garlic/chilli paste and stir fry until the carrots are basically cooked. While the carrots are cooking, I steam my zoodles quickly in the microwave for 2 minutes, just to get the cooking process started. Steam them in the bag (with a couple of puncture holes to let the steam out) or if spiralised, pop them in a microwave bowl with cling film over the top – no water needed. It’s just a very quick steam, so you don’t end up over cooking your prawns.

Add to the pan, the prawns, spring onions, zoodles and juice of the lime. Keep tossing everything about, to make sure the prawns and zoodles are coated in the coriander goodness, until they turn pink. This will happen quickly. Don’t leave them longer than 5-7 minutes, as they will turn into hard rubber.

Serve immediately while hot and top with more chopped coriander and a sprinkle of chilli flakes/fresh chopped chilli if you’re the one in the family who can handle more heat.

*If you’re not a shellfish fan, you could substitute the prawns with chicken or chunks of white fish (cod, sea bream or mahi mahi).

 

 

 

2 comments on “Recipe: Thai prawns with zoodles and a whole lotta coriander

  1. Pingback: Whole30, round three: what I ate in week three - Hello, Thirties!

  2. Yum yum yum! This is like all my fave things together – I feel so bad for those poor people who don’t get on with coriander!
    Jasmin Charlotte recently posted…JC Chats: The importance of having an offline hobbyMy Profile

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