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Red Prawn Curry with Cauliflower Rice

Name: Red Prawn Curry with Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 700 g raw peeled prawns; 3 tbsp gluten-free red curry paste; 1 tbsp coconut oil; 400 ml coconut milk; 1 red capsicum, torn into rough pieces; 2 baby bok choy, leaves separated; 1 tbsp gluten-free fish sauce; 1 lime, zest and juice; 1 cup Thai basil leaves; 600 g cauliflower rice; 1 tbsp coconut oil

Sweet prawns in a hot, aromatic red coconut sauce with charred capsicum and fast cauliflower rice. Big curry energy in half an hour.

Prep15 mins

Cook15 mins

Serves4

DifficultyEasy

Start cooking ↓

Red coconut prawn curry with varied curled prawns and loosely spooned cauliflower rice — **TooGut pick**Flexible, practical, genuinely delicious.

Prawns need almost no cooking, so the sauce is reduced first and the seafood goes in at the end. That keeps the smaller prawns springy and the larger ones juicy.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Red curry

700 graw peeled prawns
3 tbspgluten-free red curry paste
1 tbspcoconut oil
400 mlcoconut milk
1 red capsicum, torn into rough pieces
2 baby bok choy, leaves separated
1 tbspgluten-free fish sauce
1 lime, zest and juice
1 cupThai basil leaves

Cauliflower rice

600 gcauliflower rice
1 tbspcoconut oil

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Char the capsicum

Heat a broad pan hard. Add oil and capsicum, leaving the pieces untouched for 2 minutes so their torn edges blister.

Fry the paste

Lower the heat slightly, add curry paste and cook for 90 seconds until the oil stains red and smells rounded rather than raw.

Reduce the sauce first

Add coconut milk, lime zest and fish sauce. Simmer for 6 to 8 minutes until lightly thickened.

Cook prawns briefly

Add prawns and bok choy. Simmer for 3 to 4 minutes, removing smaller prawns as soon as they curl and turn opaque.

Finish fresh

Stir-fry cauliflower rice for 5 minutes. Add lime juice and torn basil to the curry, then spoon it loosely over the rice.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,820 kJ

Protein39 g

Carbohydrate14 g

Fibre6 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Large shallow pan
✓ Wide skillet
✓ Fine grater