Spicy Thai Cauliflower Curry with Prawns
with coriander and fragrant jasmine rice
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
•Spicy
•Calorie Smart
Allergens:
Crustaceans
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
300 grams
Cauliflower
2 sachet(s)
Thai Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
½ unit(s)
Lime
5 grams
Coriander
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2678 kJ
Energy (kcal)640 kcal
Fat22.7 g
of which saturates15.3 g
Carbohydrate91.1 g
of which sugars15.8 g
Dietary Fiber4.8 g
Protein28.7 g
Salt5.4 g
Potassium499.4 mg
Calcium40.9 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Pop the cauliflower onto a lined baking tray.
- Toss with half the Thai style spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf until soft and golden, 15-20 mins.
2
- Meanwhile, rinse the rice to remove excess starch. Add 300ml cold, salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
- Zest half a lime (per 2P) then cut into thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the prawns and bell pepper with remaining Thai spice until they begin to soften and colour, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the red Thai paste. Stir to coat and cook until fragrant, 1 min.
- Add the pak choi along with the coconut milk and stock.
- Bring to the boil then reduce the heat to medium-low.
5
- Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
- When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
- Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
6
- Share the rice between bowls and top with the fragrant prawn curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
