Ingredients
Scale
- 1 pound large prawns, peeled and deveined
- 4 cloves of garlic, minced
- 2 tablespoons chili paste or sauce
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse jasmine rice until water runs clear.
- In a saucepan, boil coconut milk with a pinch of salt; add rice and simmer for 15 minutes.
- Heat olive oil in a skillet and sauté minced garlic for 30 seconds.
- Add prawns and chili paste; stir-fry until prawns are pink and opaque, then season with lime juice, salt, and pepper.
- Fluff the cooked rice with a fork and let sit.
- Serve coconut rice topped with chili garlic prawns and garnish with cilantro.
Notes
- Adjust chili paste according to spice preference.
- Fresh cilantro enhances flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry, Boiling
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg