Indonesian-style coconut prawns with cauliflower rice
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A curry that doesn’t take an age to make? Yes, please! Here, tender prawns and crunchy green veg are simmered in a spicy, coconut curry sauce and served topped with cashews.
Ingredients
Light canned coconut milk
1 400ml can, (1 x 400ml can)
Zucchini
2 medium, thinly sliced
Snow peas
100 g, trimmed
Raw peeled prawns
300 g, King variety
Cauliflower rice (100% cauliflower)
600 g, prepared
Unsalted roasted cashew nuts
40 g
Lime(s)
1 medium, cut into wedges, to serve
Fresh lemongrass
1 piece(s), stalk, trimmed and finely chopped (see tip)
Brown onion
1 medium, roughly chopped
Red curry paste
1 tbs, Rendang
Ground turmeric
2 tsp
Instructions
1
To make curry paste, process all ingredients in a small food processor to form a smooth paste. Heat a non-stick wok or large frying pan over low heat. Cook paste, stirring occasionally, for about 5 minutes or until fragrant.
2
Stir in coconut milk. Add 200ml water to the empty can, swirl it around, then add to wok and bring to the boil. Gently boil for 8 minutes.
3
Add zucchini and simmer for 4 minutes. Stir in snow peas and prawns and simmer for a further 2-3 minutes, until prawns are cooked through and vegetables are tender.
4
Meanwhile, cook cauliflower ‘rice’ following packet instructions. Divide cauliflower ‘rice’ among 4 bowls, top with curry and scatter over cashews. Serve with lime wedges.
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