January 17, 2018
Dinner, Main Dish, Curries,
Shellfish, Shrimp, Vegetables, Carrot, Asian, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Spicy more
Add toRecipe Book
Add toShopping List
"From Recipes + June '17."
Heat a wok or large frying pan over high heat and add coconut, stir-fry for 1 minute or until toasted and transfer the coconut to a heatproof plate.
Add oil to wok, swirl to coat surface and stir fry prawns, onion and ginger for 2 minutes or until prawns change colour and then add curry powder, mustard seeds, cumin, chilli and turmeric and stir-fry for 30 seconds or until fragrant and then add the carrot and peas and stir-fry for 2 minutes or until carrot is tender.
Return coconut to wok, along with the cabbage, stir-fry for 1 minute or until cabbage wilts.
Serve sprinkled with mint leaves, if using.
When the goblins are out and the night is upon us, hunger strikes in and these...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...