Name: Curried coconut and prawn stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup shredded coconut; 2 tablespoon vegetable oil (or coconut oil); 500 gram prawns, peeled, deveined, tails on (see tip); 2 spring onions, thinly sliced; 4 centimetre piece fresh ginger, grated; 1 tablespoon curry powder; 2 teaspoon brown mustard seeds; 1 teaspoon cumin; 1 teaspoon chilli flakes; 1/2 teaspoon turmeric; 1 carrot, julienned; 1 cup frozen peas, thawed; 1/2 small red cabbage, finely shredded; 1/2 cup fresh mint leaves; lime wedges to serve

Curried coconut and prawn stir-fry

This curried coconut and prawn stir-fry is packed with veges and spices to create a vibrant meal that's a healthy and flavourful weeknight dinner

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

1 cup shredded coconut

2 tablespoon vegetable oil (or coconut oil)

500 gram prawns, peeled, deveined, tails on (see tip)

2 spring onions, thinly sliced

4 centimetre piece fresh ginger, grated

1 tablespoon curry powder

2 teaspoon brown mustard seeds

1 teaspoon cumin

1 teaspoon chilli flakes

1/2 teaspoon turmeric

1 carrot, julienned

1 cup frozen peas, thawed

1/2 small red cabbage, finely shredded

1/2 cup fresh mint leaves

lime wedges to serve

Method

1.Heat a wok or large frying pan on high. Stir-fry coconut for 1-2 minutes until toasted. Remove from pan.

2.In same wok or pan, heat oil on high. Stir-fry prawns and onion for 2 minutes until prawns change colour. Add ginger and spices, then stir-fry for 1 minute until toasted and fragrant. Mix in carrot and peas, then stir-fry for 1-2 minutes until tender.

3.Return coconut to wok with red cabbage. Stir-fry for 1 minute until cabbage is just beginning to wilt. To serve, scatter stir-fry with mint and accompany with lime wedges.

If liked, use scored calamari pieces in place of prawns.

Note

Jennene Plummer

Ingredients

Method

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