Spiced Prawn And Coconut Rice Bowl Recipe

Thai cuisine · 628 calories

Spiced Prawn and Coconut Rice Bowl recipe

About this recipe

Start your morning with the vibrant flavors of a Spiced Prawn and Coconut Rice Bowl. This Asian-inspired breakfast combines succulent prawns, creamy coconut milk, and aromatic spices with fluffy rice to create a dish that's as satisfying as it is nutritious. Packed with 48g of protein, it's an excellent choice to fuel your body and keep you energized throughout the day. The star anise and fresh turmeric lend a warm, earthy aroma, while the mixed vegetables add a delightful crunch and fiber boost. Cooking this dish is straightforward, taking just 35 minutes to prepare and cook. Serve it warm with a sprinkle of fresh coriander, and enjoy it as a comforting yet healthy way to kickstart your day.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 1 piece Coconut
  • 500 ml Oil (For Frying)
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 kg Beetroot
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 500 g Chicken Broth
  • - Star Anise
  • - White Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Frozen Mixed Vegetables
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice under cold water until the water runs clear, then soak for 15 minutes.
  2. 2. Heat a deep pan with vegetable oil over medium heat and sauté finely chopped onion until translucent.
  3. 3. Add minced garlic, ginger powder, and fresh turmeric, stirring for about 30 seconds until aromatic.
  4. 4. Add the rinsed rice to the pan and stir to coat each grain with the spice mixture.
  5. 5. Pour in the coconut milk and chicken broth, adding star anise, chilli pepper, and salt to taste.
  6. 6. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
  7. 7. While the rice cooks, heat a skillet with a small amount of oil and sauté the prawns until they turn pink and opaque.
  8. 8. Add the frozen mixed vegetables to the prawns and cook for another 3-4 minutes until tender and heated through.
  9. 9. Remove the star anise from the rice, fluff it gently with a fork, and fold in the prawn and vegetable mixture.
  10. 10. Garnish with freshly chopped coriander leaves and serve warm.