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Photo of Thai yellow prawn curry by WW

Thai yellow prawn curry

1 - 2
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Super tasty and so easy, this quick curry combo is a great midweek meal. Speed it up even further by using pre-diced pumpkin and prepared cauliflower ‘rice’, available from the fresh food section in supermarkets.

Ingredients

Canola oil

1 tsp

Yellow curry paste

1 tbs

Canned diced tomatoes

1 400g can, (400g)

Pumpkin

450 g, cut into 2cm pieces

Green beans

400 g, halved

Raw peeled prawns

350 g

Cauliflower

400 g, cut into large florets

Fresh coriander

½ cup(s), coarsely chopped

Instructions

  1. Heat oil in a large non-stick wok or frying pan over medium–high heat. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, 1 cup (250 ml) water and pumpkin and bring to the boil.
  2. Reduce heat and simmer for 15–20 minutes, until pumpkin is tender – if curry sauce gets too thick, add a splash of water. Stir in beans and prawns, then cover and simmer for 3 minutes or until beans are just tender and prawns are cooked through.
  3. Meanwhile, process cauliflower in a food processor until it resembles rice. Transfer to a large microwave-safe bowl, cover and microwave on High (100%) for 5 minutes, or until tender.
  4. Scatter coriander over curry. Serve with cauliflower rice.