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Indonesian-style coconut prawns with cauliflower ‘rice’

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.

Notes

To prepare lemongrass, remove the tough outer layer, trim the base and the dark green tops. Use the white part only, about 10-15cm from the base of the stem. For a shortcut, replace lemongrass stalk with 1 tablespoon lemongrass paste, available from the fresh food section in supermarkets.