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Exotic Spiced Prawn and Coconut Curry with Jasmine Rice
Exotic Spiced Prawn and Coconut Curry with Jasmine Rice

Exotic Spiced Prawn and Coconut Curry with Jasmine Rice
A flavorful prawn curry infused with exotic spices and creamy coconut milk, served with fragrant jasmine rice.
Exotic Spiced Prawn and Coconut Curry with Jasmine Rice

To provide a balanced meal with the remaining carbs required for the day, along with a good balance of protein, carbs, and vegetables.

Ingredients:
1
Servings
  • 300
    g
     prawn
  • 200
    ml
     coconut milk
  • 150
    g
     jasmine rice
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 20
    g
     ginger
  • 1
    item
     red chili
  • 1
    tsp
     coriander seed
  • 1
    tsp
     cumin seed
  • 1
    tsp
     turmeric powder
  • 1
    item
     lime
  • 10
    g
     coriander leaf
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Exotic Spiced Prawn and Coconut Curry with Jasmine Rice
Instructions:
  1. Rinse the prawns and set aside.
  2. Cook jasmine rice according to package instructions.
  3. In a pan, heat olive oil over medium heat. Add chopped onion, garlic, ginger, and red chili. Sauté until fragrant.
  4. Add coriander seed, cumin seed, and turmeric powder. Stir for a minute.
  5. Pour in coconut milk and bring to a simmer.
  6. Add prawns to the pan and cook until they turn pink and are cooked through.
  7. Season with salt and squeeze lime juice over the curry.
  8. Serve the prawn curry over jasmine rice and garnish with coriander leaves.
Nutrition Per Serving 800 g Per 100g
Energy 676 kcal 85 kcal
Protein 40 g 5.0 g
Fibre 6 g 0.8 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 60 g 7.5 g
Fat 35 g 4.4 g
  • 300
    g
     prawn
  • 200
    ml
     coconut milk
  • 150
    g
     jasmine rice
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 20
    g
     ginger
  • 1
    item
     red chili
  • 1
    tsp
     coriander seed
  • 1
    tsp
     cumin seed
  • 1
    tsp
     turmeric powder
  • 1
    item
     lime
  • 10
    g
     coriander leaf
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
1
Servings
0

Rinse the prawns and set aside.

Cook jasmine rice according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion, garlic, ginger, and red chili. Sauté until fragrant.

Add coriander seed, cumin seed, and turmeric powder. Stir for a minute.

Pour in coconut milk and bring to a simmer.

Add prawns to the pan and cook until they turn pink and are cooked through.

Season with salt and squeeze lime juice over the curry.

Serve the prawn curry over jasmine rice and garnish with coriander leaves.

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