Ingredients (serves 2)

  • 1 dsp coconut oil
  • 400ml can coconut milk
  • 1 red pepper, chopped
  • 1 courgette, spiralised
  • 225g bag of frozen prawns
  • 50g fresh beansprouts
  • 3 scallions, chopped

 

For the sauce

  • 1 tblsp fish sauce
  • 1 red chilli
  • juice and zest of 1 lime
  • 1 lemongrass stalk, core chopped
  • 15g unsalted cashews
  • 2 garlic cloves, roughly chopped
  • a generous handful of fresh coriander (save a little for the garnish)
  • 1 tsp ground corinader
  • 1 inch piece root ginger, roughly chopped
  • 1 tblsp fish sauce
  • 1 tsp ground turmeric
  • 1tsp ground coriander

 

Method

  1. Blend all the sauce ingredients to a smooth paste.
  2. Using a spiraliser (or vegetable peeler), make courgette noodles.
  3. Heat the coconut oil in a large pan or wok and add the curry paste. Cook gently for 2-3 minutes until fragrant.
  4. Add the prawns to the sauce and simmer for 3-4 minutes until cooked.
  5. Add the pepper and spiralised courgette and cook for 1-2 minutes.
  6. Take off the heat and stir in the beansprouts and scallions.
  7. Serve in bowls, garnished with chopped coriander and chopped lime wedges.