Chili Garlic Prawns with Coconut Rice: A Tasty Delight!
Chili Garlic Prawns with Coconut Rice is a flavorful dish that combines succulent prawns with a spicy chili garlic sauce, served over creamy coconut rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 500g prawns, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1–2 red chilies, chopped
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup jasmine rice
- 1 can (400ml) coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice and coconut milk, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and creamy.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and chopped chilies, sauté for 1-2 minutes until fragrant.
- Add the prawns to the skillet and cook until they turn pink, about 3-4 minutes.
- Stir in soy sauce and lime juice, and cook for an additional minute.
- Serve the chili garlic prawns over the coconut rice, garnished with fresh cilantro.
Notes
- Adjust the number of chilies based on your spice preference.
- For a richer flavor, add a pinch of sugar to the prawns.
- Leftover coconut rice can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg