RED PEPPER PRAWNS WITH BASMATI RICE

Red pepper prawns with basmati rice image

This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens

Provided by Joe Wicks

Categories Dinner

Time 12m

Number Of Ingredients 9

Ingredients

2 tbsp coconut milk
55g Thai green curry paste
155g raw peeled king prawns
4 spring onions , sliced
2 tbsp coconut oil
1 medium pak choi , quartered
1 small red pepper , chopped
200g microwave basmati rice , warmed
150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.
Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.
When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Nutrition Facts : Calories 425 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 3.1 milligram of sodium