Name: Chilli coconut prawns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2/3 cup (130g) white long-grain rice; 750 gram medium uncooked king prawns; 1 tablespoon peanut oil; 1 large brown onion (200g), sliced thinly; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1 tablespoon each black mustard seeds, ground cumin and ground coriander; 2 fresh small red thai chillies, chopped finely; 8 fresh curry leaves, torn; 400 millilitre can coconut cream; 1/2 cup (125ml) water; 1 bunch (500g) choy sum, chopped coarsely; 2 tablespoon fresh coriander leaves

Chilli coconut prawns

Spice up your next family dinner with this deliciously flavoursome chilli coconut prawn dish! Easy to prepare, filling, and oh-so-tasty!

Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

2/3 cup (130g) white long-grain rice

750 gram medium uncooked king prawns

1 tablespoon peanut oil

1 large brown onion (200g), sliced thinly

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1 tablespoon each black mustard seeds, ground cumin and ground coriander

2 fresh small red thai chillies, chopped finely

8 fresh curry leaves, torn

400 millilitre can coconut cream

1/2 cup (125ml) water

1 bunch (500g) choy sum, chopped coarsely

2 tablespoon fresh coriander leaves

Method

1.Cook rice according to packet directions until tender. Cover to keep warm.

2.Meanwhile, shell and devein prawns, leaving tails intact.

3.Heat oil in a wok over high heat; stir-fry onion, garlic and ginger for 3 minutes or until onion is soft. Add seeds, cumin, coriander, chilli and curry leaves; cook, stirring, until seeds pop.

4.Add combined coconut cream and the water. Bring to the boil, then simmer, uncovered, for 5 minutes or until sauce thickens. Add prawns and choy sum; simmer, uncovered, for 5 minutes or until prawns change colour and are just cooked.

5.Serve prawns with rice; sprinkle with coriander.

To save time, buy shelled prawns with the tails intact from the frozen section of supermarkets; defrost in the fridge before cooking. Serve with steamed asian greens, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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