Prawn Curry Bowl

Indulge in a flavorful Prawn Curry Bowl, featuring succulent prawns simmered in a rich, fragrant coconut curry sauce, served over a bed of fluffy basmati rice. This high-protein dish is both satisfying and nourishing, perfect for a wholesome lunch.

Ingredients

• Prawns - 300 grams, deveined and shelled
• Coconut milk - 200 ml
• Basmati rice - 150 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Curry powder - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Coriander leaves - for garnish
• Oil - 2 tablespoons

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a pot, cook the soaked rice with 300 ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
3. While the rice is cooking, heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic, grated ginger, and slit green chili to the pan, and sauté for another 2 minutes until fragrant.
5. Stir in the chopped tomato, curry powder, turmeric powder, and salt. Cook until the tomatoes soften, about 5 minutes.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Add the prawns to the curry sauce and cook for about 5-7 minutes, or until the prawns turn pink and opaque.
8. Once cooked, remove from heat and garnish with chopped coriander leaves.
9. Serve the prawn curry over a bed of fluffy basmati rice.

Nutrition

• Calories: 540
• Protein: 30 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 520 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids from prawns, promoting heart health.

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