Malaysian Curried Prawns with Turmeric Rice

Malaysian Curried Prawns with Turmeric Rice

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 5, 2020.
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Ingredients

RICE & GREENS

  • 1 pack turmeric
  • 1 pack brown rice
  • 1/2 broccoli, finely chopped
  • 1 baby bok choy, thinly sliced
  • Juice of 1/4 lemon

PRAWNS

  • 1 pack prawns, defrosted
  • 1 pack laksa paste
  • 1 pack makrut curry powder
  • 100ml lite coconut milk
  • 3/4 tsp fish sauce

TO SERVE

  • 1/2 Lebanese cucumber, finely diced
  • 1/2 bunch coriander, leaves picked
  • Pinch of chilli flakes (optional)
  • 1/2 lemon, cut into wedges

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Cook rice & prep greens. Add turmeric and rice to pot of boiling water and cook for 20-25 minutes, until just tender. Then add broccoli and cook for a further 3 minutes, until broccoli and rice are tender. Drain well, return to pot and mix through bok choy and lemon juice. Season to taste with salt and pepper.
  3. Prep & cook prawns. Heat 1 tsp oil in a fry-pan on high heat. Add prawns and cook undisturbed for 2 minutes, until golden. Toss prawns, add laksa paste and makrut curry powder and cook for 1 minute, until fragrant. Reduce heat to low, add coconut milk and fish sauce and cook for a further 2-3 minutes, until prawns are cooked and sauce has thickened. Season to taste with salt and pepper.
  4. Meanwhile, prep garnishes.
  5. Serve rice and greens with prawns, cucumber, coriander, chilli flakes and lemon wedges on the side.

Nutritional Information

Energy 1831 kj
438 kcal
Protein 39.9g
Carbohydrate 38.3g
Fat 13.1g