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This Curry Dish Is The Post-Holiday, Low-Calorie Recipe You’ll Want To Cook Now

After all the fatty meats and creamy desserts you indulged in during the Christmas season, it’s now time to give your stomach a rest with low-calorie dishes that still pack lots of flavor. But if you’re not the type to enjoy raw dishes like salads or smoothies, then this hearty curry dish should make you happy. Don’t fret if you find coconut milk among the list of ingredients. Coconut milk often gets a bad rap for being high in cholesterol, but new studies have shown that foods that are high in fat have little bearing on one’s cholesterol levels, as long as they are eaten in moderation. If you want to lessen the calories of this dish, just replace the prawns with chicken, and the coconut milk with yogurt.

Here’s a handy tip: The prawns need to poached in the curry sauce gently, over low to medium heat, because they become tough and rubbery when they are overcooked. After deveining and butterflying, you can rub a little salt and pepper on the inside of each prawns. This is to ensure that all the prawns are seasoned properly. 


Prawns in Red Curry Sauce

Serves 4


  • 3 tablespoons olive oil 
  • 2 tablespoons onion, chopped 
  • 2 tablespoons garlic, minced 
  • 1 tablespoon Thai red curry paste, or as needed 
  • 1 cup coconut milk 
  • 1/4 cup chicken stock 
  • 2 teaspoons Thai fish sauce (nam pla)
  • 1 kilo large prawns, peeled, deveined, heads removed, tail on 
  • 1 teaspoon lime juice 
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 1 tablespoon spring onion, chopped
  • 4 stems cilantro, for garnish


1. Heat olive oil in a large skillet, then add onion and garlic. Mix in red curry paste, coconut milk, chicken stock, fish sauce and bring to a boil. 

2. Add prawns and lime juice. Cook for 5 to 10 minutes or until the prawns are cooked.

3. Sprinkle with chopped cilantro and spring onion. Garnish with cilantro stems. Serve over basmati, jasmine, or plain rice.      



This recipe first appeared in FOOD Magazine, Issue 3, 2015

Styling by Nancy Dizon-Edralin

Photography by Paulo Valenzuela