Caribbean Prawn Curry
with Baby Spinach & Cauliflower Rice
- Celery
- Almond
- Crustaceans
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Red Onion
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Cauliflower Rice
1 sachet
Mild Caribbean Jerk Seasoning
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice red onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
Custom Recipe: Return prawn to the pan as instructed above.
• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil and the butter. • Add the remiaing garlic, cook until fragrant, 1 minute. • Add cauliflowerrice until softened, 2-4 minutes.
• Remove pan from heat. • Sprinkle in chilli flakes (if using) and chickenstyle stock powder until combined, 1 minute. • Season to taste. Remove from heat.
• Divide cauli-rice between bowls. Top with Caribbean chicken curry. • Sprinkle with flaked almonds to serve. Enjoy!
