Coconut Milk – Prawns with Turmeric – Ginger – Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g shrimp (s), frozen
- 1 cup rice
- 3 cm ginger root, fresh
- 2 cloves garlic)
- 0.5 ½ onion (s), red
- 1 chilli pepper (s)
- 1 jar mung bean seedlings
- turmeric
- salt
- pepper
- 500 ml coconut milk
- 2 teaspoons oil, for the pan
- water
Print Recipe
Pin Recipe Instructions
- Thaw the prawns. Peel the garlic and ginger and chop finely. Core the chilli pepper and cut into rings. Heat a little oil in each of 2 pans, then add half of the ginger, garlic, chilli pepper and turmeric to both pans. Add the prawns to a pan, fry them and then deglaze with coconut milk. Reduce and season with salt and pepper.
- Prepare the rice in the other pan like a risotto, so keep adding water until it is over cooked (the rice takes about 15-20 minutes). Add the mung bean seedlings 5 minutes before the end of the cooking time and season with salt and pepper.
- Arrange the rice and sauce in a deep plate and garnish with sliced red onions.
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