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Photo of Indonesian-style coconut prawns with cauliflower rice by WW

Indonesian-style coconut prawns with cauliflower rice

7 - 8
PersonalPoints™ 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 (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(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

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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