Indonesian-style coconut prawns with cauliflower rice
Reduced Fat Coconut Milk, Canned (7.7% Fat)
300 g, trimmed and sliced
King Prawns, Raw
300 g, raw and peeled
600 g, 2 x 300g packs prepared
Cashew Nuts, Roasted & Salted
1 medium, to serve
Lemon Grass Stems
1 stem, trimmed and outer layer removed and chopped
1 large, roughly chopped
Rendang Curry Paste
- 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.
- 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.
- 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.
- 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.