| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 20g | 8g | 80g |
| sugars | fibre | protein | salt |
| 4g | 3g | 35g | 0.6g |
Taking a cue from my Southern heritage and a predilection for coastal seafood, I’ve concocted a luscious fusion in the form of Rice Paddy Herb and Prawn Curry. This aromatic, fruit-based dish brings together the oriental flavors of curry and turmeric with the delicate sweetness of prawns and fresh herbs. It’s a gastronomical journey that wanders across the spectrum of taste profiles, from the spiciness of the chili powder to the richness of coconut milk, all the way to the zing of fresh lime juice.
A Coastal Confluence
Drawing inspiration from the coastal stir-fries and curries of South Asia, the Rice Paddy Herb and Prawn Curry straddles two continents, courting an intriguing exchange of flavors. It bears similarity to my beloved southern shrimp and grits and complements dishes that carry a hint of spice, like an authentic Cilantro Lime Chicken or a flavorful Caribbean Rice and Peas.
Flavorful and Nutritious
But the pleasure of this recipe isn’t just about flavor. Its healthy components contribute to your well-being in many ways. Prawns, for instance, are a great source of low fat protein, vitamins B12 and E, and vital minerals such as iodine, copper, and selenium. Moreover, the basmati rice used provides complex carbohydrates for sustained energy, while turmeric and curry contain anti-inflammatory compounds that boost your immunity.
So there you have it—an exquisite collision of coastal seafood flair with traditional southern cookery. Whether you’re indulging solo over a late-night movie or serving a crowd, the Rice Paddy Herb and Prawn Curry stands up to the occasion, dishing out an unforgettable culinary experience that is both delicious and nutritious.
What You’ll Need
- 2 cups basmati rice
- 1.5 pounds of prawns, shelled and deveined
- 1 cup rice paddy herbs, chopped
- 1/4 cup vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric powder
- 1 tablespoon curry powder
- 1 teaspoon chili powder (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 tablespoon lime juice
- For garnish: a handful of fresh cilantro leaves
- For garnish: a handful of fresh lime wedges
Method
Step One
Start by thoroughly washing the basmati rice until the water runs clear. Follow this by adding the rice to a pot with four cups of water, cover it, and bring to a boil. Once boiling, reduce the heat and allow it to simmer until the rice is tender and the water is fully absorbed, which should take around 10-15 minutes.
Step Two
While the rice is cooking, heat the vegetable oil in a large pan or wok over medium heat. Add the finely chopped onion and cook until it becomes translucent. Add in the finely chopped garlic and grated ginger, cooking for a further 1-2 minutes.
Step Three
Add the turmeric powder, curry powder, and chili powder (if using) to the pan. Stir the mixture continuously for about 1 minute until all the ingredients are well combined.
Step Four
Add the prawns to the pan and sauté until they begin to turn pink. Stir in the chopped rice paddy herbs and continue to cook for another 2 minutes, ensuring all the prawns are well coated with the curry mixture.
Step Five
Pour in the coconut milk and chicken or vegetable broth, stirring well. Season with salt and black pepper. Bring the mixture to a boil, then reduce to a simmer, allowing it to cook for about 10-15 minutes until the sauce has thickened.
Step Six
Finish by adding lime juice to the curry, giving it a quick stir before taking it off the heat.
Step Seven
Serve the prawn curry over the cooked basmati rice. Garnish with fresh cilantro leaves and lime wedges. Adjust the seasoning if needed. Enjoy your Rice Paddy Herb and Prawn Curry!
