Turmeric Prawns with Turmeric Coconut Rice

Turmeric Prawns with Turmeric Coconut Rice is great as a main dish for a weeknight dinner or served as a side dish for lots of people along with chicken or pork curry. Turmeric is a bright yellow spice that’s been used for thousands of years in cooking because its potent health benefits have been understood as an ointment to reduce swelling as well as an edible spice. We now know that besides its anti-inflammatory properties turmeric is an anti-oxidant which means it directly helps our bodies fight attacks on cells caused by free radicals. You don’t need a lot of this powerful spice to reap these benefits and it also happens to be a warm, earthy flavour that makes beautiful curries.

Besides its anti-inflammatory properties it’s also an anti-oxidant which means it directly helps the body fight attacks on cells caused by free radicals.

Serves 2 Adults & 2 Kids
240g frozen prawns
150g baby prawns
200g frozen peas
For the Rice
1 tsp turmeric
1/2 tsp salt
175ml water
175ml coconut milk
1 tsp vegetable oil
For the Curry Paste
1/2 red onion
2 tbsp soy sauce
1 lime
1/2 head of garlic
1 tsp turmeric
1 tsp sugar

  • Tip the rice, 1 tsp turmeric, salt, veg oil water and coconut milk into a small saucepan and stir. Bring to the boil then immediately turn the heat down to medium low, put a lid on and cook for 20 minutes then fluff with a fork.
  • Peel the onion and garlic and place in a food processor along with the juice of a lime, the soy sauce, 1 tsp turmeric and the sugar. Whiz until you have a paste. Stir the paste into the frozen prawns and allow to marinate for 10 minutes.
  • Put a little veg oil in a large frying pan on a medium high heat and brown the chopped baby corn then add the frozen prawns. Add the prawns and all the liquid and cook until the peas and prawns are cooked then add the rice and stir through to combine. Roughly chop some coriander to finish.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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