Coconut and Prawn Broth with Rice, Spinach and Chilli

A fragrant broth made by sautéing prawn shells and aromatics, simmered with coconut and served over rice and spinach.

Healthy Quick Seafood Rice Coconut Prawn

Estimated Nutrition

Calories

286.4

kcal / serving

286.4 kcal total

Carbs

26.1g

per serving

26.1 g total

Fat

18.2g

per serving

18.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Purée

Fruits

tbsp

Coconut

Grated, fresh

piece

Lime

Juice only

GrainsCereals

Basmati Rice

Cooked

Liquids

300

Water

Boiling

NutsSeeds

clove

Garlic

Finely chopped

tsp

Curry Powder

handful

Coriander

Fresh leaves, for garnish

OilsFats

Vegetable Oil

Seafood

piece

Prawn

Shells and heads only

Vegetables

0.5

piece

Green Chilli

Fresh, chopped

Ginger

Fresh, sliced

0.25

piece

Onion

Finely chopped

handful

Spinach

Fresh

Method

Heat vegetable oil in a saucepan and sauté prawn shells, chilli, ginger, onion, and garlic for 2-3 minutes.

Add 300ml water, curry powder, tomato purée, coconut, and lime juice, then boil for 10 minutes.

Strain the broth through a fine sieve into a clean pan and discard the solids.

Stir in the spinach and 25g cooked rice until warmed through.

Pour into a bowl and garnish with fresh coriander leaves.