Name: Red pepper prawns with basmati rice
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1
Ingredients: 2 tbsp coconut milk; 55g Thai green curry paste; 155g raw peeled king prawns; 4 spring onions sliced; 2 tbsp coconut oil; 1 medium pak choi quartered; 1 small red pepper chopped; 200g microwave basmati rice warmed; 150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

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Red pepper prawns with basmati rice

Red pepper prawns with basmati rice

Joe Wicks

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Serves 1

Easy

Prep: 5 mins

Cook: 7 mins

plus marinating

A star rating of 2.6 out of 5.3 ratingsRate

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This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp coconut milk
55g Thai green curry paste
155g raw peeled king prawns
4 spring onions

sliced
2 tbsp coconut oil
1 medium pak choi

quartered
1 small red pepper

chopped

To serve

200g microwave basmati rice

warmed
150g boiled or steamed greens

(choose from spinach, kale, runner beans, asparagus or broccoli)

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Nutrition: per serving

kcal425
fat25g
saturates10g
carbs12g
sugars9g
fibre7g
protein33g
salt3.1g

Method

step 1

In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.
step 2

Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.
step 3

When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Recipe from Good Food magazine, January 2017

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A star rating of 2.6 out of 5.3 ratings

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