NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

0.25 cup Basmati rice

2 tbsp Full-fat coconut milk

1 tsp Coconut oil

0.5 cup Red bell pepper

1 cup Fresh spinach

1 tbsp Red curry paste

0.5 tsp Turmeric

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

• 1

  Rinse the basmati rice and cook with 0.5 cups of water until fluffy and tender.

• 2

  Heat coconut oil in a large skillet over medium heat and sauté minced garlic and ginger until fragrant.

• 3

  Stir in the red curry paste and turmeric, cooking for one minute to release the aromatic oils.

• 4

  Pour in the coconut milk and bring to a gentle simmer.

• 5

  Add the sliced red bell pepper and prawns, poaching them in the liquid until the prawns are pink and opaque.

• 6

  Fold in the fresh spinach until just wilted and season with sea salt and black pepper.

• 7

  Serve the curry over the cooked rice, finished with a squeeze of lime and fresh cilantro.