Red pepper prawns with basmati rice

Red pepper prawns with basmati rice

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Prep: 5 mins Cook: 7 mins plus marinating


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 and extra info

Nutrition: per serving

  • kcal425
  • fat25g
  • saturates10g
  • carbs12g
  • sugars9g
  • fibre7g
  • protein33g
  • salt3.1g
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  • 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
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 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)


  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.

  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.

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

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Comments, questions and tips

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18th Feb, 2017
type and find indian recipes
8th Jan, 2017
Urm.... Red Pepper?....
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