Waitrose and Partners
Coconut king prawns with cauli rice

Coconut king prawns with cauli rice

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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.


Typical values per serving when made using specific products in recipe


1,498kJ/ 360kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating