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Red pepper prawns with basmati rice

Red pepper prawns with basmati rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 1

This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens

Nutrition: per serving
NutrientUnit
kcal425
fat25g
saturates10g
carbs12g
sugars9g
fibre7g
protein33g
salt3.1g
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Ingredients

  • 2 tbsp coconut milk
  • 55g Thai green curry paste
  • 155g raw peeled king prawns
  • 4 spring onions , sliced
  • 2 tbsp coconut oil
  • 1 medium pak choi , quartered
  • 1 small red pepper , chopped

To serve

  • 200g microwave basmati rice , warmed
  • 150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Method

  • STEP 1

    In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.

  • STEP 2

    Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.

  • STEP 3

    When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Recipe from Good Food magazine, January 2017

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A star rating of 4 out of 5.1 rating
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