Fragrant Prawn and Coriander Curry with Cauli Rice
“Thai food at it’s finest” – someone who has never been to Thailand (aka: me.)
I love Thai food! The strong, rich flavours that balance spicy with fresh with creamy. My mouth is watering! Here’s a twist on the Paleo Thai Green Chicken curry I made a while ago, you can find that recipe here. (A friend of mine who has actually been to Thailand made that recipe and said it was the best curry he’s ever tasted… Just saying.)
Ingredient tip 1: when choosing your curry paste and coconut milk, make sure you read the back of the labels and get ones without sugar and other gross additives. The general rule for these kind of things is that if you can’t pronounce or identify an ingredient, it’s probably not good for you.
Ingredient tip 2: If you’re on strict Paleo, you might not be allowed to have the babycorn and beans, simply swop them out for some peppers, broccoli or other veg of your choice.
2 packets Thai green curry paste
1 and 1/2 tins coconut milk
2 packs of blanched prawn tails, defrosted (240g each)
1 handful coriander
650g cauliflower florets or 2 whole heads
1 tbsp. chopped/crushed garlic
500g mixed veg (I used babycorn, sugar snaps/mange tout and green beans)
1 green chilli
Olive/coconut oil for cooking
Salt and pepper to taste.
1. Blits your cauliflower in a food processor to get it to more-or-less rice consistency.
2. In a tbsp. olive or coconut oil in a pan or wok, cook your cauli on a high heat for 8-10minutes, stirring often. Add salt and pepper to taste. Set aside.
3. Loosely chop an onion and add it to the empty pan in a dash of olive or coconut oil. Cook for 3-5 minutes or until browned, stirring often.
5. Add your coconut milk and prawns. Allow to simmer for about 7 minutes stirring often.
6. Slice your veg into bite-sized pieces and add to your curry.
7. Leave to simmer, stirring occasionally until the veg is softened and cooked through.
8. Serve your cauli rice with curry on top and garnish with a fresh basil leaf.