This delicious flavoured Prawn-Coconut-Coriander-Kaffir Lime
Creamy Coconut Rice is so Yummy as a side or double as a meal
I Dare you to try!
Serves
1
Prep time
6 Minutes
Cooking time
3 Minutes (+ Rice)
Ingredients
-
-
- 1 coriander root
- 2 cloves garlic
- ¼ teaspoon white peppercorns
- ⅓ cup cooked Thai Jasmine rice
- ½ tablespoon vegetable oil
- 4 medium green prawns peeled and deveined
- 1 teaspoon palm sugar
- 2 teaspoons fish sauce
- ¼ cup coconut cream
- 1 kaffir lime leaf, finely chopped
- 1 tablespoon chopped coriander *optional
- A sprig of coriander for garnish *optional
-
Method
-
- In a Mortar and Pestle, grind the coriander root, garlic, and peppercorns to a paste
- Roughly chop 2 prawns and keep the remaining 2 whole
- Heat the oil in a medium-size pan or wok, add the paste and stir until aromatic
- Add 2 whole prawns and cook for 1-2 minutes on each side, remove set aside
- Now add the chopped prawns and stir while cooking 1-2 minutes or till cooked (add a little more oil if necessary)
- Add the palm sugar, fish sauce, and coconut cream
- Stir in the cooked rice, finely chopped kaffir lime leaf, and *optional coriander, fold to combine
- Spoon into a serving bowl, place the whole prawns on top with a sprig of *optional coriander
- Serve and Enjoy!
Note:
- Served as a side or you can double the recipe and serve as a meal
- This recipe is used in my “Salmon with Creamy Coconut Rice and Red Chilli Sauce”
- Inspired by The Spirit House Cooking Class and adapted for one
- Did you know that you can freeze cooked rice for up to 1 month in your freezer
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