Coconut Curry with Prawns and One-Pot Rice

A creamy coconut curry with juicy prawns, crisp vegetables and basmati rice, cooked entirely in one pot. The heat can be finely adjusted with the curry powder.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Basmati rice
• 500 g Prawns, raw and peeled
• 400 ml Coconut milk
• 200 ml Water
• 1 pc Onion
• 2 pc Garlic cloves
• 20 g Ginger
• 2 tbsp Cooking oil
• 2 tbsp Curry powder
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 2 pc Red bell pepper
• 300 g Broccoli
• 1 pc Lime
• 1 bunch Coriander
• Salt

Method

1. Rinse the basmati rice in a sieve under cold water until the water runs clear, then drain.
2. Finely dice or grate the onion, garlic and ginger. Deseed the bell pepper and cut into strips, and divide the broccoli into small florets.
3. Heat the oil in a large pot with a lid over medium heat. Sweat the onion, garlic and ginger in it for about 3 minutes until translucent.
4. Stir in the curry powder and toast for 1 minute until fragrant.
5. Add the coconut milk, water, soy sauce and sugar, stir in the rice and bring everything to a boil. Reduce the heat, cover the pot and simmer the rice for about 12 minutes.
6. Place the bell pepper and broccoli on top of the rice, put the lid back on and cook for another 8 minutes until the rice is tender and has absorbed the liquid.
7. Arrange the prawns on top, cover and cook over low heat for about 4 minutes until they are pink throughout and cooked through.
8. Stir in the lime juice, season the curry with salt and serve sprinkled with chopped coriander.