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Red pepper prawns with basmati rice New-recipe-icon

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

  • Prep: 5 mins
    Cook: 7 mins
    plus marinating
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 425
  • Carbohydrates 12
  • Saturated Fat 10
  • Sugar 9
  • Protein 33
  • Fat 25
  • Fibre 7
  • Salt 3.1

Nutrition per serving

  • Calories 425
  • Carbohydrates 12
  • Saturated Fat 10
  • Sugar 9
  • Protein 33
  • Fat 25
  • Fibre 7
  • Salt 3.1

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)

Method

  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.

  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.

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

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