100grgreen peasleave those out if you are strict Paleo or doing a Whole30
100mlvegetable stock or water
lime juice plus slices of lime to serve
cilantro or coriander leaves to serve
Heat the oil in a pan and bake the onion, garlic, ginger, chili, lemongrass and the kaffirlime leaves 4-5 minutes on a medium high heat, till they are tender but not yet brown.
Add the vegetables, the coconut cream and the stock (or water), bring to the boil and leave to simmer for about 3-5 minutes until the vegetables are almost done. Add the prawns and cook those shortly with the rest. Don't leave them cooking for too long as they can become tough and rubbery if you do.
Take the pot of the fire and drizzle a little lemon juice over it. Serve in a bowl with your cauliflower rice and garnish with slices of red chili, cilantro and lime slices.