Thai Green Curry Prawns & Zucchini Spaghetti

This recipe is 100% Paelo and is very very tasty. I have tweaked my green curry paste over time and it makes for a great base for curries and soups alike. Always ensure that you are selecting organic produce and wild seafood where possible. Enjoy!

Serves 2
Preparation time 10 mins
Cooking time 10 mins

Ingredients
1 shallot stem
1 green chilli
1/4 cup coriander
1/2 stem of lemongrass
2 cloves of garlic
Thumb sized piece of galangal
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander
Juice from 1 lime
1 tbsp fish sauce
1 can Ayam premium coconut milk
12 green prawns peeled and deveined but with tails left on
1 brown onion
1 can bamboo shoots
1 tbsp coconut oil
2 zucchinis

Method

1. To make the green curry paste place shallot, chilli, coriander, lemongrass, garlic, galangal, cumin, coriander, lime juice, 1/2 tbsp fish sauce and 2 tbsp of coconut milk in a food processor 
2. Use a vegetable spiraller to make the zucchini spaghetti and set aside in a microwave proof bowl 
3. Heat oil in large pan and cook the curry paste until fragrant, add the onion and bamboo and stir until the onion is soft
4. In the meantime, heat the zucchini in the microwave for about 1-2 mins until al dente
5. Pour in the remaining coconut milk and fish sauce and stir until combined then add prawns and cook for a few minutes until the prawn meat turns white and the tails turn orange. 
6. Serve the prawns on top of zucchini spaghetti and sprinkler with some fresh coriander if desired