Coconut king prawns with cauli rice
Waitrose and Partners

Coconut king prawns with cauli rice

  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

  • tbsp coconut (or vegetable) oil
  • 1 essential Waitrose onion, finely sliced
  • 2 garlic cloves, crushed
  • 15g fresh root ginger, cut into matchsticks
  • 1 tbsp tomato purée
  • 1 tsp medium curry powder, heaped
  • 2 essential Waitrose tomatoes, diced
  • 400ml essential Waitrose coconut milk
  • 1 essential Waitrose cauliflower, broken into small florets
  • 300g essential Waitrose raw king prawns, drained on kitchen paper
  • ½ lime, zest and juice
  • coriander leaves, to garnish

Method

  1. Heat 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 purée 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.

  2. Meanwhile, pulse the cauliflower in a food processor in short bursts to rice- sized grains. Heat the remaining 11⁄4 tbsp oil in another large frying pan until smoking hot, add the cauliflower, season and fry over a high heat for 5 minutes.

  3. Add 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 the coriander leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,498kJ/ 360kcals

Fat

25.6g

Saturated Fat

21.2g

Carbohydrates

13.5g

Sugars

9.8g

Fibre

4g

Protein

18.9g

Salt

0.8g

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