
Indonesian-style coconut prawns with cauliflower rice
7
7
7
SmartPoints® value per serving
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, Canned
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(s)
1 medium, to serve
Lemon Grass Stems
1 stem, trimmed and outer layer removed and chopped
Onion(s)
1 large, roughly chopped
Rendang Curry Paste
20 g
Turmeric
2 teaspoons