Thai seafood curry

Joanne Hart Joanne Hart Nuffield Health Nutritional Therapist
This gluten-free, dairy-free and protein-packed curry contains ingredients that support liver function as well as holding anti-inflammatory properties.


  • 1 onion, chopped 
  • 1 clove garlic, crushed 
  • Chilli powder
  • Ginger powder
  • Turmeric powder
  • 1 tbsp coconut oil 
  • Can of tomatoes
  • 200g cooked prawns
  • 2 handfuls of broccoli florets
  • 400ml can of coconut milk

Preparation method

  1. Lightly fry the onion and garlic with coconut oil until the onion turns transparent
  2. Add a teaspoon each of chilli, turmeric and ginger (adapt for your taste buds) and fry for a minute to release the flavour
  3. Add a can of tomatoes and cook for five minutes
  4. Add cooked prawns, broccoli florets and coconut milk and heat gently until the prawns have turned pink and broccoli has softened.
  5. Serve with wholemeal rice, or add extra vegetables to the curry instead.

Nutritional information

This recipe is packed full of goodness: Prawns are a great, low fat source of protein while ginger and turmeric have anti-inflammatory properties. Tomatoes are a good source of lycopene, well known for its anti-cancer properties and the added broccoli supports our liver detox processes, particularly hormonal processing.

Last updated Friday 22 April 2022

First published on Thursday 7 January 2016