Break the cauliflower into rough florets and pulse in a food processor until the size of rice grains. Fry briefly in coconut oil in a frying pan until tender-crisp, then keep warm.
Finely dice the pepper. Briefly fry the curry paste in coconut oil in a pan until fragrant.
Pour in the coconut milk and add the pepper. Simmer everything over a gentle heat until the pepper has softened a little.
Add the prawns to the curry sauce and let them poach gently until pink and just cooked through. Don't cook them too long or they'll turn dry.
Roughly pick the coriander leaves and get the lime ready. Round off the curry with a little lime juice if needed.
Spoon the cauliflower rice into deep plates, top with the prawn curry and serve with coriander and lime juice.
Good to know
When it needs to be quick but should still taste like proper food, this curry is a good choice. Creamy, fresh and pleasantly light. The cauliflower rice keeps everything simple.
Swaps
Pepper → courgette (a little milder); coconut oil → ghee (small amounts of fat-soluble vitamins and a rounded flavour); cauliflower rice → broccoli rice (more fibre and a little more vitamin K)
Allergens
Contains crustaceans and, depending on the curry paste, possible allergens such as fish or shellfish. For children, go easy on the curry paste; during pregnancy, eat prawns only when fully cooked.
