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HCG P2 Red Curry Prawn Cauliflower Risotto


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Ingredients

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Red Curry Paste

  • 1 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 3 clove garlic, peeled
  • 2 brown onions, peeled and halved
  • 5-10 fresh red chillis, keep seeds in if you want it hotter
  • 2 cm fresh ginger
  • 2 stalk Lemon grass, roughly chopped
  • 1 bunch coriander root and stems
  • 1 zest of whole lime
  • 6 Kaffir lime leaves

Risotto

  • 1 medium head of cauliflower
  • 2 clove garlic, peeled
  • 1 brown onion, peeled and halved
  • 2 tablespoon red curry paste, see above
  • 1 tablespoons P2 compliant veg stock paste
  • 150 g water
  • 300 g green prawns
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Recipe's preparation

    Red Curry Paste
  1. Add pepercorns, coriander and cumin seeds to mixing bowl and dry roast for 5 minutes Varoma Speed 1

  2. Add chillies, onion garlic, lemon grass, ginger, coriander roots and stems, lime rind and lime leaves. Blend for 30 seconds speed 8. Scrape down sides and repeat.

  3. Risotto
  4. Put half of cauliflower into bowl and chop for 5-10 seconds Counter-clockwise operation speed 5.  Set aside. Repeat with other half of cauliflower

  5. Put garlic and onion into the bowl and chop for 3 seconds speed 7.

  6. Add curry paste and cook for 3 minutes Varoma Speed 1

  7. Add stock, cauliflower and water and cook for 6 minutes 100 degrees Counter-clockwise operation speed soft

  8. Add prawns and continue to cook for 9 minutes 100 degrees Counter-clockwise operation speed soft.

     

    Serve immediately and season to preference with salt and pepper

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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