Coconut milk, when I have a tin in the cupboard there is only one way I’m going to use it and that is in a red curry. This time I decided to make a prawn red curry but as you will no doubt know, it works pretty well with everything. This again is a cheat’s version as its pretty quick to make from start to finish and everything for the curry can be cooked in the same wok. The only thing that takes a little time is the cauliflower rice but, so long as you have your food processor handy that won’t take long either!
- 200g raw king prawns
- 200ml coconut milk
- 2 tbsp Thai red curry paste
- 200g cauliflower (blended into ‘rice’)
- 20ml Fish Sauce
- 20ml Soy Sauce
Start off by heating your wok and adding a little sesame oil. Once up to temperature throw in the riced cauliflower and stir fry for a couple of minutes before adding the soy and fish sauce. Next, add the coconut milk and red curry paste and stir in well.
Leave the coconut milk to bubble and reduce a little before finally adding the prawns. Cook them for around 3 minutes in the coconut milk stirring occasionally. Once they have gone from grey to pink then your curry is ready and you can sit down and enjoy!