Filter
Reset
Sort ByRelevance
JenLove198
Coconut rice with chili shrimp
Asian rice dish with coconut milk and sweet spicy chili shrimp.
Share
Tweet
Pin
Whatsapp
Print
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! .
Blogs that might be interesting
-
40 minMain dishshallot, fresh parsley, dry white wine, fish fond, fresh cream, unsalted butter, fresh salmon fillet,salmon with white wine sauce
-
20 minMain disholive oil, gold salami, onion, tomato cubes, lentils, oak leaf lettuce, salad dressing blue cheese, French baguette,Italian lentils with salami and salad
-
20 minMain dishsalmon fillet, Red onion, fresh dill, olive oil, lemon zest, cucumber, fennel bulb, olive oil, lemon juice, soft white bread roll, brioche bread, tartar Sauce, arugula,salmon burger with dill and red onion
-
15 minMain dishwhite quick-cooking rice, pak choi, garlic, minced beef, rice oil, fresh herbs,rice with bok choy and minced meat
Nutrition
650Calories
Sodium36% DV865mg
Fat45% DV29g
Protein34% DV17g
Carbs26% DV78g
Fiber16% DV4g
Loved it