Spicy prawn and coconut stir-fry

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ½ head cauliflower, cut into florets
  
• 2 bunches broccolini, cut into 4cm lengths (or 4 cups broccoli florets)
  
• 1 ½ tablespoons yellow curry paste
  
• 500g peeled raw prawns
  
• ½ cup reduced-fat coconut milk
  
• 2 x 250g pouches microwaveable brown rice
  
• ½ cup fresh coriandercilantroX sprigs

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Instructions

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1. Cook the cauliflower florets and broccolini in a saucepan of boiling water for 2 minutes, or until veges are just tender. Refresh in cold water. Drain.
2. Heat a large saucepan or wok over medium-high heat. Cook paste, stirring, for 1 minute, or until fragrant.
3. Add prawns and cook, stirring, for 5 minutes, or until almost cooked through.
4. Add coconut milk, cauliflower and broccolini; cook for a further 2 minutes or until heated through.
5. Meanwhile, heat rice, following packet instructions. Serve curry with rice and coriander.

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Total fat 8 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Dec 2016

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