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Thai Prawn Curry

by Paul Frangie


  • 1‐3 tbsp Green curry paste
  • 400ml coconut cream
  • 350g prawns (peeled & de‐veined)
  • 1 Large head cauliflower
  • Paprika
  • 1 tbsp Coconut oil
  • Spring onion
  • Fresh coriander
  • Salt & pepper to taste

You'll need

  • Frying pan
  • Sauce pan
  • Knife & chopping board
  • 1 Large mixing bowl
  • Grater or food processor
  • Spatula
  • Can opener

Here's How

  1. Thinly slice the paprika, and spring onion. Pick the coriander leaves from the stems, and chop. Keep aside.
  2. Using a grater or a food processor; grate the raw cauliflower into 'rice' sized pieces. Keep aside in a large mixing bowl.
  3. Pre-heat two pans on medium high heat.
  4. Melt the coconut oil in the frying pan, add green curry paste and fry for 1­2 minutes.
  5. Add coconut cream, stir well and bring to a boil. Add seasoned prawns, cover and allow to steam for 2-3mins or until prawns are cooked.
  6. Turn off the heat; add some paprika, spring onion and coriander. Stir through.
  7. Fry cauliflower 'rice' in the saucepan for 3-4mins or until cooked. Add salt and pepper, stir and taste for seasoning.
  8. Add cauliflower 'rice' into a serving bowl, spoon over prawn curry.
  9. Garnish with some extra spring onion and coriander, serve hot.
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