Curry-Coconut Prawns

Ingredients for Curry-Coconut Prawns

• 60ml unsweetened coconut milk

• 1 1/2 tablespoons fish sauce

• 1 tablespoon fresh lemon juice

• 3 tablespoons seeded and finely chopped red pepper

• 1 tablespoon minced fresh coriander leaves

• 1 teaspoon sugar

• 1 teaspoon curry powder

• 675g large prawns, peeled and deveined

• 375g cooked brown rice

• 4 lemon wedges, for serving

• Fresh coriander sprigs, for garnish (optional)

1. Combine the coconut milk, fish sauce, lemon juice, pepper, minced coriander, sugar, and curry powder in a 10-inch glass pie plate. Add the prawns, cover, and marinate in the refrigerator for 30 minutes.

2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the prawns are just cooked through.

3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the prawns over the brown rice. Garnish with the lemon wedges and coriander sprigs, if using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.