Serves : 4
- ½ 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
Place the cauliflower into a food processor and blitz until chopped into tiny pieces, or coarsely grate the cauliflower into a bowl.
Add the spring onions and cashew nuts and pulse until they are broken down to similar size pieces.
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.
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.
Add the shallots and cook for another minute then add the coconut milk and vegetable stock and bring to a simmer.
Add the fish sauce and lime juice and stir through.
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.
Spoon the hot cauliflower rice onto a serving plate and top with a helping of curry and the last of the coriander.