Red Curry Coconut Crusted Prawns with Lemongrass Ginger Guacamole


Hello friends, meet my lemongrass ginger guacamole.

You’re sure to fall in love.

I have had the flu for basically a week and a half now, and it’s been hard. I’ve basically been living off turmeric and ginger tea that may or may not have had 1-2oz of wine in it to help me survive.

But now my flu is gone and most importantly, my appetite is back. I’m back in the kitchen darlings!

I’ve partnered up with Kathy at Epicure to provide an easy, healthy, entertain worthy snack featuring Epicure Red Thai Curry. This recipe requires only 11 ingredients, so it’s a quick and easy shopping trip.

Best of all, it’s perfect for people looking to skip on carbs and feast on healthy fats, proteins and super foods packed with antioxidants and vitamins.


Lemongrass Ginger Guacamole

3 medium sized avocados

Juice of 1 lime

1 tbsp lemongrass purée

1 tsp Ginger purée

Shredded coconut (to garnish)

Pomegranate seeds (to garnish)

Toasted pumpkin seeds (to garnish)

Basil (to garnish)

Mix all ingredients together until desired consistency, top with garnish.

Red Curry Coconut Prawns

1 bag of large wild prawns, around 15-20 count

5 tbsp of Epicure Thai Red Curry seasoning

2 eggs, blended

3 cups shredded coconut

2 cups panko crumbs

1. Preheat oven to 425 degrees. Grease baking sheet.

2. Create an assembly line (Thai Red Curry Seasoning on small plate, blended eggs in small bowl, coconut & panko mixture in medium bowl).

3. Devine, butterfly and dry prawns. Using assembly line, coat with curry, then egg mixture and lastly panko and coconut seasoning.

4. Place on greased baking sheet and repeat until all prawns are done. I like to spray mine with PAM coconut oil once on baking sheet to ensure coconut/panko mix has a nice coat.

5. Bake for 10-12 minutes.


Bon appetite friends! If you’re looking for a vegetarian option – sub prawns for firm tofu or sliced kabocha squash.

how do you normally elevate your Guacamole? Let me know in the comments below. xox



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