Prawn & Coconut Rice
with Red Pepper, Coriander & Peanut Drizzle
From box to plate in just 35 minutes Chef Lizzie’s recipe is perfect for those on the go that want to eat balanced dishes. Not only that, this meal is packed full of flavour using lime, coriander, garlic and ginger to making this meal a win-win healthy, quick and full of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
150
Basmati Rice
150
King Prawns
(Contains Crustaceans)
1
Onion
1
Thai Style Spice Blend
(Contains Sesame)
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Lime
1
Vegetable Stock Powder
1
Ginger
25
Desiccated Coconut
1
Coriander
Not included in your delivery
2
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small pieces. Halve the pepper, remove the core and thinly slice. Peel and grate the garlic (or use a garlic press), peel and grate the ginger. Zest then halve the lime.
Heat a large frying pan on medium heat, add the desiccated coconut, toast until golden, 2-3 mins. Remove from the pan. Add a glug of oil to the pan, return to the heat and add the onion and pepper. Stir-fry until so ened, 5-6 mins. Add the ginger, Thai spice blend (don't add it all if you don't like heat) and lime zest, mix together. Cook for 1 minute, stir in the rice, water (see ingredients for amount) and stock powder.
Stir everything together and bring to a simmer, then reduce the heat to medium- low and cover the pan with a lid. Simmer for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
While the rice cooks, finely chop the coriander (stalks and all!) and roughly chop the peanuts (or make a small hole in the bag and whack it with a pan or rolling pin to break them up). Pop the peanuts and half the coriander in a bowl and squeeze in half the lime juice. Add the olive oil (see ingredients for amount) and stir together. Set aside.
Six mins before the rice is cooked, heat a drizzle of oil in another large frying pan on medium-high heat. Add the prawns and a pinch of salt and pepper. Stir-fry until cooked. i IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Add the garlic and cook for 1 minute more. When the rice is ready, flu it up with a fork and stir in the prawns, desiccated coconut and the remaining coriander.
Squeeze some of the remaining lime juice (to taste) into the rice along with some salt and pepper if you feel it needs it. Share the rice between bowls, and finish with spoonful of the drizzle. Enjoy!
Now look at what you have made! Completing daily creative tasks, like preparing this very meal, is a powerful way to build self confidence. We know the best way to celebrate too… tuck in!
