Indonesian-style coconut prawns with cauliflower rice
7
Points®
Total time: 35 min • Prep: 15 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
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Courgette
300 g, trimmed and sliced
Mange-tout
80 g
King Prawns, Raw
300 g, raw and peeled
Cauliflower rice
600 g, 2 x 300g packs prepared
Cashew Nuts, Roasted & Salted
40 g
Lime
1 medium, to serve
Lemon grass stems
1 individual, trimmed and outer layer removed and chopped
Onion
1 large, roughly chopped
Rendang curry paste
20 g
Turmeric
2 teaspoon(s)
Instructions
1
To make the curry paste, put all the paste ingredients into a mini food processor and blitz to a smooth paste. Scrape the paste into a nonstick wok or large frying pan and cook, stirring occasionally, over a low heat for 5 minutes until fragrant.
2
Stir in the coconut milk, then put 200ml water into the tin, swirl it around and add this to the pan. Bring the mixture to the boil and cook for 10 minutes.
3
Add the courgettes and mangetout to the pan, then simmer for 4-5 minutes. Stir in the prawns and simmer for another 2 minutes, until cooked through.
4
Meanwhile, cook the cauliflower rice to pack instructions and divide between bowls. Top with the curry, scatter over the cashews and serve with the lime wedges on the side.
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