Thai Red Prawn Curry with Cauliflower Rice and Chilli Stir-fried Pak-choi

Fast, fresh, and ever so tasty!

Serves 4


  • 2 red onions, finely chopped
  • 2 thumbs of fresh ginger, finely chopped, (approx. 80g)
  • 3 garlic cloves, finely chopped
  • 1 red fresh chilli pepper
  • 1 bunch fresh coriander, leaves picked, stalks chopped
  • 3 tablespoons olive oil
  • 2 tablespoons Thai red curry paste
  • 1 tin full fat coconut milk
  • Small pack of large raw prawns, (approx. 225g)
  • Half cauliflower
  • 1 teaspoon cumin seeds
  • 2 heads Pak choi
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce


  1. Whizz up half a cauliflower, spread on a baking sheet, sprinkle cumin seeds over and drizzle with oil. Roast for 10 minutes. When cooked, toss with coriander leaves.
  2. Heat olive oil in a wok and add two thirds of the chopped onion, ginger, garlic, chilli pepper and coriander stalks. Reserve the rest for the Pak choi.
  3. Cook for 30 seconds, adding a splash of soy and fish sauce.
  4. Add Thai red curry paste and cook through.
  5. Add prawns to the wok and stir-fry quickly to coat them in spices.
  6. Add tin of full fat coconut milk.
  7. Bring to the boil briefly and simmer for 5 minutes or so until prawns are pink and opaque and completely cooked through.
  8. In a separate wok heat a tablespoon of olive oil and add the rest of the spices, a splash of soy and Thai fish sauce and quickly stir-fry the whole leaves of Pak choi for a minute. You are aiming to coat the leaves in the spices quickly so that the green part of the leaf wilts but the white stem maintains its crunch.
  9. Serve the prawn curry over the cauliflower rice with Pak choi on the side.


If you are feeling extra hungry add in a handful of green beans and a chopped red pepper with the fresh spices and stir-fry for and extra minute or so.

Per serving this recipe contains 23.2g fat, 21.4g protein and 18.3 carbs.

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