Red pepper prawns with basmati rice
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 1
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.
