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