Coconut Prawn Rice Bowl Recipe

Thai cuisine · 632 calories

Coconut Prawn Rice Bowl recipe

About this recipe

Start your morning with this Coconut Prawn Rice Bowl, a wholesome and flavorful breakfast inspired by Asian cuisine. Juicy, perfectly cooked prawns are paired with fragrant basmati rice simmered in creamy coconut milk, creating a delightful harmony of textures and tastes. The addition of aromatic spices like turmeric, green chili, and curry leaves enhances the dish’s warmth, while fresh coriander completes it with a refreshing touch. With 47 grams of protein and a balance of healthy fats and carbohydrates, this meal not only satisfies your taste buds but also fuels your day with long-lasting energy. It’s a great choice for anyone craving a comforting, nutrient-packed breakfast. Easy to prepare in just 35 minutes, this recipe is ideal for busy mornings or a weekend indulgence. Serve it hot, savor every bite, and let it set the tone for a productive and fulfilling day.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 piece Coconut
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 50 g Pluckk Organic Curry Leaves
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • medium Chilli Green Long
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
  2. 2. Peel and devein the prawns, then marinate with turmeric powder and a pinch of salt for 10 minutes.
  3. 3. Heat vegetable oil in a pan and sauté curry leaves, finely chopped garlic, ginger, and green chili until aromatic.
  4. 4. Add the marinated prawns to the pan and cook until they turn pink and are no longer translucent.
  5. 5. Drain the soaked rice and add it to the pan, stirring gently to coat it with the spices.
  6. 6. Pour in the coconut milk and water, then season with salt and bring to a gentle boil.
  7. 7. Reduce the heat, cover the pan with a lid, and simmer for 15 minutes until the rice is fully cooked and fluffy.
  8. 8. Turn off the heat and let the rice rest, covered, for 5 minutes to absorb any remaining liquid.
  9. 9. Garnish with freshly chopped coriander leaves and serve hot in bowls for a comforting breakfast.