Fast, fresh, and ever so tasty!
- 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
- 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.
- 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.
- Cook for 30 seconds, adding a splash of soy and fish sauce.
- Add Thai red curry paste and cook through.
- Add prawns to the wok and stir-fry quickly to coat them in spices.
- Add tin of full fat coconut milk.
- Bring to the boil briefly and simmer for 5 minutes or so until prawns are pink and opaque and completely cooked through.
- 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.
- 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.