Thai Red Prawn Curry with Cauliflower Rice


  • ┬Ż cauliflower, roughly chopped into florets
  • 4 spring onions, roughly chopped
  • 50g cashew nuts, roughly chopped
  • 4 tbsp coriander leaves, roughly chopped
  • 2 tbsp thai red curry paste
  • 2 shallots, finely sliced
  • 300ml half fat coconut milk
  • 200 ml vegetable stock
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • 250g raw shelled king prawns
  • 75g mangetout, sliced
  • 1 courgette, cut into small batons


  1. Place the cauliflower into a food processor and blitz until chopped into tiny pieces, or coarsely grate the cauliflower into a bowl.

  2. Add the spring onions and cashew nuts and pulse until they are broken down to similar size pieces.

  3. Transfer to a microwaveable bowl. Add half the coriander, season with salt and black pepper then cover and microwave on high for 3 minutes until hot through.

  4. While the cauliflower rice microwaves, cook the curry. Heat a wok until hot, add the Thai curry paste and stir fry for 1 minute until the oils start to release.

  5. Add the shallots and cook for another minute then add the coconut milk and vegetable stock and bring to a simmer.

  6. Add the fish sauce and lime juice and stir through.

  7. Stir in the prawns then return to the boil and simmer for another 2 minutes, until they just start to change colour then add the mangetout. Cook for another minute - by now, the veg should be tender and the prawns cooked through. If not, continue to cook until the prawns are pink and hot through.

  8. Spoon the hot cauliflower rice onto a serving plate and top with a helping of curry and the last of the coriander.