So quick, so easy, so tasty. Perfect for a week night.

Defrost prawns, I used jumbo, raw , tail on – but use whatever you like. Fish would be just fine if you don’t like prawns. Or a mix of both.

Heat some neutral oil in a pan. Add 2-3 TB of Red curry paste. Stir till it starts to get fragrant If you fancy you can add some sliced onion at this point, I had some baby tomatoes that needed using, so I threw them in too. Meanwhile, cut the cauliflower into florets around the same size. Dump the cauliflower in and give it a good stir to cover everything.

You don’t want soggy cauli and you don’t want over cooked prawns, so this is the most tricky bit… timing! Just as the cauli has taken on the flavour of the curry paste, tip in a can of coconut cream (you could use coconut milk, but why…?!) Once simmering, drop in the prawns, will only take a few minutes. Jut until they are pink.

Off the heat, scatter with chopped coriander and serve with rice.

Boom 15-20 max. And it is a winner!