Bring a small pan with water to the boil and add the green beans. Cook for a few minutes until they're bite ready. Drain and set aside.
Heat 1 tbsp of the coconut oil in a frying pan. Whisk the eggs with salt to taste, pour into the pan and bake an omelet. Roll and cut into strips.
Heat the rest of the coconut oil in a wok or large frying pan. Sprinkle the chicken and prawns with salt and pepper. First bake the chicken in the wok until cooked through. Add the prawns, the shalot, garlic, chili pepper and the carrot and cook until the carrot is ready. Stir regularly.
Mix the curry paste in and bake for about 1 minute. Add the tomato puree, the coconut aminos, cauliflower rice and the beans and stirfry until everything is heated through.
Add the omelet and sprinkle the nasi with the spring onion. Serve with the bean sprouts and baked onions if using.
This recipe is from In Simone's Kitchen