Spicy prawn and coconut stir-fry
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
1/2 head cauliflower, cut into florets
2 bunches broccolini, cut into 4cm lengths
1 1/2 tablespoons gluten-free yellow curry paste
500g peeled green prawns
1/2 cup reduced-fat coconut milk
1/2 cup fresh coriander sprigs
450g pouch microwavable brown rice
Nutritional information (per serve)
Instructions and steps:
Step 1Cook the cauliflower florets and broccolini in a saucepan of boiling water for 2 minutes, or until vegies are just tender. Refresh in cold water. Drain.
Step 2Heat a large saucepan or wok over medium-high heat. Cook paste, stirring, for 1 minute, or until fragrant. Add prawns and cook, stirring, for 5 minutes, or until almost cooked through.
Step 3Add coconut milk, cauliflower and broccolini; cook for a further 2 minutes or until heated through.
Step 4Meanwhile, heat rice, following packet instructions. Serve curry with rice and top with coriander.
About this recipe
First published: November 2016