Jamaican Curry Prawns with Coconut Rice
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Ingredients
- 500 g raw king prawns, peeled
- 2 tbsp jamaican curry powder
- 1 onion
- 2 garlic cloves
- 400 ml coconut milk
- 280 g long grain rice
- 2 spring onions
Nutrition (per serving)
- Calories
- 571 kcal
- Protein
- 29.5 g
- Carbohydrate
- 62.5 g
- of which sugars
- 4.6 g
- Fat
- 22 g
- of which saturates
- 18 g
- Fibre
- 3.6 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened, then stir in the jamaican curry powder and cook for 1 minute until fragrant.
- 2
Pour in half the coconut milk and simmer for 5 minutes to thicken slightly.
- 3
Add the king prawns and simmer for 3-4 minutes until they turn pink and opaque all the way through.
- 4
Meanwhile, rinse the rice and simmer it in the remaining coconut milk and 250ml water for 12 minutes until tender.
- 5
Scatter the curry prawns with the sliced spring onions and serve on the coconut rice.
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