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Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Sri Lankan King Prawn Curry – Paleo Version

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Rich in culture, history, and deeply layered flavour, Sri Lankan cuisine is one of South Asia’s best-kept culinary secrets. This Sri Lankan King Prawn Curry draws on the island’s centuries-old spice trade and abundance of fresh seafood to deliver a dish that’s both vibrant and comforting. For lovers of bold, spicy food, this recipe is an absolute must-try.

Located in the Indian Ocean, Sri Lanka has long been at the crossroads of international trade. Its strategic position made it a melting pot of culinary traditions from traders across Asia, Africa, and Europe. Today, this influence can still be tasted in the unique combination of spices and ingredients used in everyday Sri Lankan cooking. Think cinnamon, cardamom, turmeric, mustard seeds, chilli, and curry leaves—all working in harmony to create rich and deeply aromatic meals.

This particular prawn curry is one of the many iconic dishes born from that legacy. Made with juicy king prawns and your choice of vegetables simmered in a rich coconut-based sauce, it’s as satisfying as it is easy to prepare. Whether you’re new to Sri Lankan food or already a fan, this Paleo-friendly version stays true to traditional flavours while using whole, natural ingredients that nourish your body.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry
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5 from 1 vote

Sri Lankan King Prawn Curry

A fragrant and spicy curry featuring king prawns and a blend of Sri Lankan spices, making for a delightful and enchanting dish. Serve with a light salad or cauliflower rice for a more substantial meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Sri Lankan
Keyword: King prawn curry, seafood curry, spicy prawn curry, Sri Lankan curry
Servings: 4 Serves
Calories: 350kcal
Cost: $30

Equipment

  • Large heavy-based pan

Ingredients

  • 500 g raw tiger prawns shells off
  • 2 large courgettes/zucchini finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions finely chopped
  • 3 birds eye chillis for a medium-hot curry, chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds crushed
  • ½ tsp cardamom pods crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic crushed
  • 4 cm fresh ginger grated
  • 1 x 400ml can coconut milk
  • Juice of 2 limes
  • Small handful fresh coriander to serve

Instructions

  • Prepare the Prawns: Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.
  • Sauté the Aromatics: Heat the remaining coconut oil in a large pan over medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli, and ginger, and cook for another 2 – 3 minutes.
  • Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
  • Combine Ingredients: Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.
  • Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Notes

  • Adjust the amount of chilli to your preferred heat level.
  • Feel free to add other vegetables you have on hand for added variety.
  • Serve with cauliflower rice or a light salad for a complete meal.

Why King Prawns?

King prawns are a great source of lean protein and contain vital nutrients like selenium, vitamin B12, iodine, and zinc. Their meaty texture makes them perfect for curry dishes, as they hold up well to bold flavours without overcooking quickly like smaller shrimp.

Seafood is a staple of Sri Lankan cuisine, and prawns in particular are a favourite. They absorb spice beautifully and pair exceptionally well with the creamy richness of coconut milk, a classic base in island curries. If you can’t find king prawns, feel free to substitute with tiger prawns, peeled shrimp, or even firm white fish like snapper or cod.

The Importance of Sri Lankan Spices

What sets Sri Lankan curry apart from other South Asian styles is the generous use of deeply toasted and ground spices. Toasting whole spices before grinding intensifies their aroma and adds a slightly smoky undertone. Common spices include:

  • Turmeric: Offers anti-inflammatory benefits and gives the dish a golden hue.
  • Mustard seeds: Add a sharp, peppery flavour and crackle when heated in oil.
  • Coriander and cumin: Provide earthiness and depth.
  • Cardamom and cinnamon: Bring a gentle sweetness and warmth.
  • Chilli: Packs the punch. Adjust according to your heat preference.

If you’re curious about building a spice pantry, have a look at this round-up of essential herbs and spices to include in your Paleo kitchen.

Choosing Your Vegetables

This recipe calls for courgettes (zucchini), which soften beautifully in the sauce while absorbing its flavours. However, feel free to substitute based on what’s in season or what you have in the fridge. Good alternatives include:

  • Sliced aubergine (eggplant)
  • Green beans or snake beans
  • Cauliflower florets
  • Baby spinach or kale added at the end
  • Diced sweet potato or pumpkin for a heartier version

Whatever you choose, try to cut vegetables to a uniform size so they cook evenly alongside the prawns.

To Serve: Keep It Paleo

Traditionally, Sri Lankan curry would be served with rice and sambals. For a grain-free Paleo option, you can serve this curry with a generous helping of cauliflower rice. It soaks up the sauce well and keeps the dish light and nutrient-dense.

Alternatively, pair with a crisp green salad dressed simply with lemon juice and olive oil to contrast the richness of the curry. You can also add a dollop of coconut yoghurt on the side for a refreshing cooling element, especially if you're using a heavy hand with the chilli.

Onion Types and Flavour Balance

While the recipe traditionally uses yellow or brown onions for their mellow sweetness, red onions can be used in a pinch. That said, not all onions are equal in flavour. Red onions are slightly sharper and more pungent when raw, but they mellow when cooked. If using red onions, consider slicing them a little finer or giving them extra cooking time to balance the dish.

To get the most from your ingredients, try learning when to use different onions in your meals. For more insights, check out the recipe archive for Paleo dishes using a variety of flavour-building techniques.

Tips for the Perfect Sri Lankan King Prawn Curry

  • Don’t overcook the prawns: They only need a few minutes. Add them near the end to avoid rubbery texture.
  • Use full-fat coconut milk: This gives the dish its creamy texture. Light versions can be watery and less satisfying.
  • Toast your spices: This small step unlocks more flavour and gives your curry an authentic depth.
  • Let the curry rest: A few minutes off the heat allows flavours to meld and intensify.

Storing and Reheating Leftovers

This curry stores beautifully, and the flavour only deepens with time. Here’s how to keep it fresh:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Best to freeze before adding prawns. The sauce can be made in advance and frozen for up to 3 months. Defrost, reheat, and then add prawns fresh.
  • To reheat: Warm gently on the stove. Avoid boiling once the prawns are added, as they can become tough.

Batch cooking the sauce base without the seafood is a great idea if you’re short on time. Simply thaw and add seafood just before serving for a quick, nutritious dinner.

Is This Curry Paleo-Friendly?

Absolutely. This dish is naturally grain-free, legume-free, and dairy-free. It uses whole food ingredients and relies on healthy fats and high-quality protein. It’s a perfect example of how Paleo meals can be both exciting and globally inspired. You’ll be enjoying authentic Sri Lankan flavour without compromising your health goals or dietary guidelines.

Final Thoughts

Making a curry from scratch may seem intimidating, but this Sri Lankan King Prawn Curry is a great entry point into the world of homemade curries. It’s straightforward, versatile, and packed with nutrients. From the bold spice blend to the rich coconut sauce and tender prawns, every bite offers something memorable.

Whether you’re cooking for one or feeding a family, this recipe is sure to impress. Plus, it’s a great conversation starter if you’re looking to explore more global cuisine while sticking to clean, Paleo-friendly eating.

If you try this curry, I’d love to hear how it turned out. What vegetables did you add? Did you use a different protein? Share your variations in the comments below. And for more globally inspired Paleo meals, don’t forget to sign up for the newsletter and follow along on social media.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Paleo network recipe lime tarragon fish seafood grain-free ideas

Paleo Scallops with Lime & Tarragon Butter

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Seafood is one of the most nutrient-dense foods you can include in a Paleo lifestyle — assuming you source it well. Quality really matters when it comes to seafood, and scallops are one of the most delicious and healthful options available. When cooked properly, they’re sweet, tender, and lightly briny — a true delicacy. This recipe for Paleo Scallops with Lime and Tarragon Butter is quick to prepare, naturally grain- and dairy-free, and packed with flavour. It’s perfect for an elegant starter, a light summer dinner, or even a protein-rich snack straight off the barbecue.

Scallops are a great choice for Paleo eaters, especially when paired with fresh lime juice and fragrant tarragon. These Lime and Tarragon Scallops are not only delicious but also incredibly healthy. Packed with protein, minerals, and vitamins, they make a nutritious addition to any Paleo diet. The combination of citrus and herbs adds a bright, fresh lift that pairs perfectly with the natural sweetness of scallops, making this a dish you’ll want to make again and again.

Paleo network recipe lime tarragon fish seafood grain-free ideas
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5 from 1 vote

Recipe: lime & tarragon scallops

These Lime & Tarragon Scallops are a delicious and healthy Paleo BBQ dish. Fresh scallops marinated with lime and tarragon offer a zesty flavour that's perfect for summer barbecues. They are easy to prepare and packed with nutrients, making them a great addition to any meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Barbecue, Fish, Seafood
Keyword: Fresh Seafood, Healthy Scallops Recipe, Lime & Tarragon Scallops, Paleo BBQ Dish
Servings: 24
Calories: 90kcal
Cost: $25

Equipment

  • Bowl
  • Skewers
  • Barbecue or grill

Ingredients

  • 24 or about 500g scallops (minus the roe)
  • handful of freshly chopped tarragon if you can't get it, dried will do
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges approx 8 wedges per lime

Instructions

  • Marinate the Scallops: First, in a bowl, mix the scallops, chopped tarragon, lime juice, and extra virgin olive oil. Ensure they are coated thoroughly and evenly.
  • Prepare the Skewers: Next, thread a wedge of lime and one scallop onto each skewer.
  • Cook the Scallops: Cook on the barbecue (or grill), making sure they are all cooked through, approximately 2-3 minutes per side until they are opaque and slightly firm to the touch.

Why Scallops Are a Paleo Superfood

Scallops might look small and delicate, but they pack a powerful nutritional punch. Each serving offers a generous dose of high-quality protein, making them ideal for supporting muscle repair, hormone balance, and satiety. But the benefits don’t stop there. Scallops are also loaded with important micronutrients that are often under-consumed in a modern diet — even a Paleo one.

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium, and magnesium. They're very high in vitamin B12, and also provide iodine — which can be hard to get in adequate amounts on a Paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. The nutrient density of scallops makes them a worthy addition to your regular meal rotation, particularly for those focusing on clean protein and whole foods.

Why Tarragon and Lime Work So Well Together

This recipe relies on just a few key ingredients — and each one plays an important role in enhancing the natural flavour of scallops. Tarragon brings an aromatic, slightly anise-like flavour that pairs exceptionally well with delicate seafood. Its grassy notes lift the dish and provide a sophisticated contrast to the rich umami depth of the scallops.

Lime juice adds brightness and acidity, cutting through the richness and ensuring the final dish is light, refreshing, and full of zest. When combined with a base of ghee or olive oil, these ingredients create a silky, flavourful glaze that coats each scallop perfectly. The result is elegant and satisfying, with no unnecessary complexity.

Tips for Buying and Preparing Scallops

If you’re new to scallops, here are a few tips to ensure you get the best results:

  • Choose dry-packed scallops: Avoid “wet” scallops that have been treated with phosphates to increase shelf life. These tend to release a lot of liquid during cooking and won’t sear properly.
  • Fresh vs frozen: If you can’t find fresh scallops, high-quality frozen ones are perfectly fine. Just defrost thoroughly and pat them dry before cooking.
  • Pat them dry: Moisture is the enemy of a good sear. Use a paper towel to blot scallops before cooking so they develop a lovely golden crust.
  • Don’t overcook: Scallops only need about 1–2 minutes per side in a hot pan or on the barbecue. They should be opaque on the outside but still slightly translucent in the middle for the perfect texture.

Cooking Scallops Indoors vs Outdoors

These scallops are great on a barbecue served with a big green salad — and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

Barbecuing scallops imparts a lovely charred flavour and is perfect for outdoor entertaining. Simply thread the scallops onto skewers to keep them from falling through the grates, brush with the lime-tarragon butter, and cook over medium-high heat.

Indoors, a cast iron skillet or grill pan works beautifully. Heat the pan until it’s smoking hot, then add the scallops and cook undisturbed to get that perfect caramelisation. Once both sides are golden, remove from heat and drizzle with more of the flavoured butter for maximum impact.

Serving Suggestions

These scallops are incredibly versatile and can be paired with many different sides depending on the season and occasion. Here are a few ideas to build a complete Paleo plate:

  • Big leafy salad: Toss mixed greens with avocado, cucumber, and a simple lemon vinaigrette.
  • Cauliflower rice: Serve scallops over a bed of herbed cauliflower rice for a light yet satisfying meal.
  • Zucchini noodles: Toss with garlic and olive oil and top with scallops for a grain-free twist on pasta night.
  • Roasted vegetables: Sweet potato, asparagus, or Brussels sprouts make hearty, nutrient-rich accompaniments.

Can’t Find Scallops?

While scallops are the star of this dish, the same lime and tarragon flavour combination works beautifully with other types of seafood. If you can’t get hold of scallops, how about trying some clams, mussels, or oysters instead? These shellfish are also nutrient-dense and fit perfectly into a Paleo framework. You could even try this method with wild-caught prawns or white fish like barramundi or snapper — just adjust the cooking time as needed.

Storage and Leftovers

Scallops are best served immediately, as their texture can change significantly after reheating. However, if you do have leftovers, store them in an airtight container in the fridge for up to one day. To reheat, gently warm them in a skillet over low heat with a little of the lime butter until just heated through. Avoid microwaving, as it tends to make scallops rubbery.

Final Thoughts

Scallops are one of the best seafood choices you can make — both in terms of nutrition and culinary enjoyment. This recipe for Paleo Scallops with Lime and Tarragon Butter showcases them at their best, offering a perfect balance of fresh, zesty, and herbaceous flavours with minimal effort.

Whether you’re cooking a special dinner, looking for a healthy appetiser, or want something light and satisfying on a warm day, this dish fits the bill. High in protein, rich in key vitamins and minerals, and full of clean, vibrant flavour — it’s a must-try for any Paleo kitchen.

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

Paleo network recipe lime tarragon fish seafood grain-free ideas

coconut seafood soup fish paleo recipe diet

Paleo Coconut Seafood Soup

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This Thai-inspired Coconut Seafood Soup is the ultimate way to enjoy a comforting, fragrant, and nourishing bowl of goodness. Made with creamy coconut milk, fresh seafood, and a warming touch of chilli, this Paleo-friendly recipe is perfect for anyone seeking a quick, flavour-packed meal that’s also rich in nutrients. Whether you’re planning a dinner party or simply want something special on a weeknight, this soup ticks all the boxes.

One of the best things about this recipe is its flexibility. While it’s delicious as written, you can adjust the spice level, seafood mix, or even add in extra vegetables depending on what you have in your fridge or what’s in season. The fragrant base, built from lemongrass, garlic, ginger, and chilli, is what gives this dish its signature Thai flair.

coconut seafood soup fish paleo recipe diet
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5 from 1 vote

Recipe: coconut seafood soup

Discover this Thai-inspired coconut seafood soup recipe. Quick, easy, and packed with flavour, it's a perfect paleo meal. Try it today!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soups
Cuisine: Paleo, Thai
Keyword: Coconut Seafood Soup, Easy Seafood Soup, Paleo Soup, Thai Seafood Soup
Servings: 4 Serves
Calories: 200kcal
Cost: $20

Equipment

  • Medium saucepan
  • Blender (optional)

Ingredients

  • 250 g Halibut or other white fish fillets, de-boned and roughly shopped
  • 750 ml water
  • 1 can coconut milk see my guide to selecting a good one
  • 1 brown onion diced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh lemon grass chopped
  • 1 fresh chilli deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage shredded
  • 3 tablespoons fresh coriander chopped

Instructions

  • Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
  • Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
  • Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
  • Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
  • Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!

Why Coconut Seafood Soup is a Paleo Favourite

Following a Paleo lifestyle means focusing on nutrient-dense, whole foods that support your health. This soup delivers on every front. Coconut milk provides healthy fats and adds a luscious, creamy texture without needing any dairy. Seafood is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium.

The combination of herbs and spices such as fresh coriander, lime, ginger, and chilli not only adds complex flavour but also boosts the immune system and aids digestion. It’s no surprise this soup has become a firm favourite in many Paleo households.

Tips for Choosing the Best Seafood

When making this soup, choosing fresh, high-quality seafood makes all the difference. Aim to source sustainably caught fish and shellfish where possible. Prawns, scallops, calamari, and firm white fish such as snapper or barramundi all work beautifully. If you’re short on time, frozen seafood can also be a good option—just make sure it’s fully thawed and drained before cooking.

You might also consider buying a seafood marinara mix for convenience. Look for one that doesn’t contain any added fillers or preservatives.

Customising the Flavour Profile

This dish can be tailored to suit your individual palate. If you love spice, leave the seeds in the chilli or add an extra one. For a milder version, use just half a chilli or swap it for a dash of chilli flakes. You could also add extra garlic or ginger if you like a bolder, more aromatic soup base.

To make it even more filling, consider adding sliced mushrooms, julienned carrots, or baby spinach just before serving. These additions complement the flavours well and bring extra nutrients to the dish.

Perfect Pairings

While this soup is satisfying on its own, it can also be served as a starter or part of a larger meal. Try pairing it with a crisp Thai-style salad or grilled skewers of lemongrass chicken or herbed pork. A wedge of lime on the side never goes astray and enhances the fresh flavours.

If you're serving the soup as a main, a side of steamed Asian greens with garlic and a drizzle of sesame oil makes an excellent addition. Keep it Paleo by skipping the rice or noodles, and lean into the wholesome simplicity of the ingredients.

Make-Ahead and Freezing Options

Although best served fresh, this soup can be made ahead of time if necessary. Simply prepare the soup base up to the point before adding the seafood. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat the base and add your seafood just before serving to keep it tender and perfectly cooked.

Storage Tips:

Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time. Use freezer-safe containers or silicone pouches for easy portioning. When reheating, bring the soup to a gentle simmer on the stovetop rather than microwaving to prevent the seafood from becoming rubbery.

Health Benefits of the Ingredients

  • Coconut Milk: Provides healthy fats (MCTs) that support metabolism and brain function.
  • Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
  • Chilli: Contains capsaicin, which can enhance metabolism and provide natural pain relief.
  • Seafood: A rich source of lean protein, B vitamins, and omega-3 fatty acids.
  • Lime Juice: Adds brightness and is rich in vitamin C to support immune health.

Frequently Asked Questions

Can I use chicken or another protein instead of seafood?

Absolutely. While seafood gives this soup its signature flavour, chicken or even tofu (if you tolerate it) can be used. Just adjust the cooking time to ensure the protein is fully cooked through.

Is this soup spicy?

It can be, but you’re in control of the heat. Start with a small amount of chilli and adjust to your taste. Remember, you can always add more, but you can’t take it away.

What can I do if I don't have fresh herbs?

Fresh herbs do offer the best flavour, but if you only have dried, use smaller quantities. For example, use a teaspoon of dried coriander or basil in place of a tablespoon of fresh.

Can I add noodles?

If you follow a strict Paleo diet, traditional noodles are out. However, spiralised zucchini or kelp noodles can be added for a similar experience without breaking the rules.

Final Thoughts

This Thai-inspired Coconut Seafood Soup brings a vibrant, warming touch to your table. It’s quick to prepare, incredibly satisfying, and adaptable for many dietary preferences. Whether you're cooking for yourself or entertaining guests, it’s a dish that always delivers in both taste and nourishment.

If you’ve made this recipe, I’d love to hear how it turned out. Leave a comment below with your feedback, any creative additions, or questions. Don’t forget to share the recipe with fellow Paleo food lovers!

coconut seafood soup fish paleo recipe diet

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