Coconut prawn curry with cauliflower 'rice'
Fragrant and tender prawn curry cooked in creamy coconut milk with courgette pairs wonderfully with spiced cauliflower 'rice'. It delivers a rich, aromatic flavour balance with a lighter twist on a classic meal. Garnish with fresh cilantro right before serving for extra brightness.
Ingredients
- Garlic6 კბილი
- Vegetable stock200 ml
- Coconut milk200 ml
Instructions
5 steps- 1
Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2-3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes.
- 2
Add the prawns and cook for 4-5 minutes, or until pink and cooked through. Season.
- 3
Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6-8 minutes.
- 4
Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6-7 minutes, or until piping hot. Remove from the heat and stir in the coriander.
- 5
Serve the curry with the 'rice'.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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