Coconut king prawns with cauli rice
- Preparation and cooking time
- Serves 4
Add a good pinch of chilli powder to give this curry an extra kick. You can swap the cauliflower rice for wholegrain rice or flatbread, if you prefer.
- 1 1/2 tbsp coconut (or vegetable) oil
- 1 onion finely sliced
- 2 garlic cloves, crushed
- 15g fresh root ginger, cut into matchsticks
- 1 tbsp tomato puree
- 1 heaped tsp medium curry powder
- 2 tomatoes, diced
- 400ml coconut milk
- 1 cauliflower, broken into small florets
- 300g raw king prawns, drained on kitchen paper
- 1/2 lime, zest and juice
- coriander leaves, to garnish
- STEP 1Heat 1/4 tbsp oil in a large frying pan over a medium heat and add the onion,garlic and ginger; season and fry for 8 minutes, until softened and starting to caramelise. Add the tomato puree and curry powder and fry for another 2 minutes, then tip in the tomatoes and coconut milk and simmer for 10 minutes more, until reduced.
- STEP 2Meanwhile, pulse the cauliflower in a food processor in short bursts to rice-sized grains. Heat the remaining 1/4 tbsp oil in another large frying pan until smoking hot, add the cauliflower, season and fry over a high heat for 5 minutes.
- STEP 3Add the prawns to the curry sauce and simmer for 3-4 minutes, until pink and cooked through; season with salt, plus the lime zest and juice. Serve the prawn curry with the cauli rice, scattered with coriander leaves.