Coconut rice with chili shrimp

Name: coconut rice with chili shrimp
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Red pepper; 1 bush pak choi; 4 el sunflower oil; 300 g stir fry rice bag 400 g; 400 ml coconut milk; 200 ml tap water; 300 g frozen cocktail shrimp thawed; 100 ml sweet chilli sauce bottle of 250 ml

Asian rice dish with coconut milk and sweet spicy chili shrimp.

Ingredients

Directions

Cut the peppers and bok choy into strips.
Heat oil in a frying pan. Scoop the rice through the oil. Add the coconut milk and water and bring to the boil.
Heat the rice for 4-5 minutes on medium heat until the rice has absorbed all the moisture and is cooked. Add pepper and possibly salt.
In the meantime, heat the rest of the oil in a wok. Stir fry the pepper for 2 min. Add the paksoi and cook for another 2 min.
Warm the prawns for 1 min. With the vegetables and add the chilli sauce.
Spoon the coconut rice into deep plates. Divide the shrimps and vegetables. Bon appétit! .

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Nutrition

650Calories

Sodium36% DV865mg

Fat45% DV29g

Protein34% DV17g

Carbs26% DV78g

Fiber16% DV4g

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