Prepare yourselves for my latest curry obsession: 30-minute for a spicy, aromatic, sweet and savoury Thai Green Prawn Curry with cauliflower rice!
Heat 1 Tbsp of oil in a large pan on a medium heat, add the garlic and the onion. Fry for 5' or until it starts to turn golden brown.
Add the grated ginger and the green curry paste, cook for 3' stirring continuously or until fragrant.
Add the mushrooms and the potatoes to the pan, fry for 3'.
Pour in the coconut milk and the veggie broth. Turn the heat up and gently bring to the boil. Reduce heat to medium and simmer for 10-15', or until the potatoes are cooked and the sauce has reduced slightly.
Stir in the prawns and cook for a further 5'.
Add the salt and squeeze the lime, stir well. Serve with cauliflower rice and lime wedges. Garnish the dish with coriander leaves and chili if you spicy dishes.
Heat 1 Tbsp of oil in a large pan on a medium heat, add the garlic and saute 3'. Add the grated cauliflower and cook for 8'. Add salt and pepper to taste.
*If the sauce is too liquid remove 1/2 cup of it and add 1/2 Tbsp of corn meal, whisk until dissolved and then pour it back into the sauce. It'll become thicker within seconds.
* You can substitute cauliflower for rice if you prefer. Use 1 cup of rice and cook it as per the package instructions