Red Thai Prawn Curry (Dairy Free, Grain Free and GAPS)

Nov 15, 2013 | Dinners + Lunch, GAPS, Recipes

It is so easy to just reach for the nearest packaged thing when you get home after a long working week, but how often do we feel better and more energised from  it? Ah never!

 That is why I am giving you some quick and easy dinners that you can make

thai curry in a flurry before your microwave has chance to PING!

This weeks naturally easy dinner is Red Thai Prawn Curry (Dairy Free, Grain Free and GAPS) and perfect for Friday evening and having people over. I have made this a few times now when feeding people and it goes down treat each time. I will give you the basic sauce recipe and I tend to make this with king prawns but feel free to make it with just veg, lentils or any sort of (quality organic happy) meat.

Also if you want to be really organised you can make the Thai sauce before hand and store in the fridge or in bulk and freeze it, so then you just have to defrost the sauce and add meat/fish/veg.

Serve this with fresh coriander, a sprinkling of sesame seeds, on a bed of brown rice or a on tip of a pile of vegetables if you want to a protein only meal.

Enjoy and send me a photo if you decide to make it!


Red Thai Curry

Kezia Hall
An easy homemade Red Thai Curry that is speedy and tasty.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 portions


  • 70 g Fresh Coriander plus extra for garnishing
  • 2 Garlic Cloves
  • 1 Red Chilli - small
  • 2 tsp Salt
  • The juice of 4 Limes
  • 2 tbsp of Tamari sauce or quality soy sauce
  • 2 tbsp Tomato Paste
  • 100 g Coconut Cream
  • 75 g Desiccated Coconut
  • 1 tbsp Honey
  • 1 tbsp Sesame Seeds
  • 1 cm piece Fresh Ginger
  • 600 ml Filtered Water
  • 2 Chopped Onion
  • PLUS 225g raw king prawns or you could use finely chopped chicken or any meat you want.


  • In a blender put the garlic, slat, coriander, chilli, ginger, tamari sauce, tomato paste, sesame seeds and lime juice and honey and blitz until a smooth paste is formed.
  • In a pan saute the onions in ghee/coconut oil until the onions are soft, then add any veg/fish/meat to the onions and then add the paste you have just made and stir in for a minute or two.
  • Then add the coconut cream and water to the curry.
  • Add the prawns (or finely chopped other meat) and leave to cook until prawns are pink and veg is soft (15-20 mins).
  • Taste the curry and add any further salt or chilli if required and add desiccated coconut .
  • Serve with brown rice or over a pile of vegetables, and garnish with sesame seeds, coriander and some yogurt.


Adapted from Inspired by Jamie Oliver
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