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
- 20 mins preparation
- 15 mins cooking
- Serves 4
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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
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1Heat a wok or large frying pan on high. Stir-fry coconut for 1-2 minutes until toasted. Remove from pan.
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2In 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.
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3Return 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.
Notes
- If liked, use scored calamari pieces in place of prawns.
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