Prawn Yellow Curry with Steamed Asian Greens

Serves 4

Time 30 minutes

Ingredients

2 tbsp coconut oil

1-2 tbsp Thai yellow curry Paste

400ml coconut milk

1 tsp coconut sugar

1 tsp gluten-free soy sauce

2 medium zucchini, diced into 1-2 cm pieces

200g cherry tomatoes

½ cup toasted coconut flakes

500g peeled green prawns (peeled weight)

1 bunch baby bok choy

1 bunch Chinese broccoli

1 lime

Coriander and additional chilli as desired, brown or jasmine rice, to serve

Method

Heat 24 cm saucepan on medium heat, add coconut oil to melt, then add Thai yellow curry paste and cook until fragrant (1 minute approximately).

Add coconut milk, 200ml water, coconut sugar and soy sauce and bring to a simmer, then add zucchini, cherry tomatoes and coconut flakes, cover and bring to a boil, remove lid, and take back down to a simmer for 10 minutes.

Prep the vegetables by slicing bok choy in half lengthwise. Steam the vegetables and set them aside to keep warm.

Add prawns to the simmering curry liquid, cover and cook for 6-8 minutes (or until prawns are cooked through).

Divide rice between bowls with the greens, then top with the prawn curry. Give each bowl a big squeeze of lime juice and serve with coriander and fresh chilli.