Created by ImPat on January 17, 2018
Step 1: 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.
Step 2: 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.
Step 3: Return coconut to wok, along with the cabbage, stir-fry for 1 minute or until cabbage wilts.
Step 4: Serve sprinkled with mint leaves, if using.