Thai yellow prawn curry
1
Points®
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 string 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.