Brothy Coconut Prawns & Rice

• King Prawns(500 g)
• Jasmine Rice(220 g)
• Coconut milk(400 ml)
• Chicken Broth(600 ml)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Lime(2)
• Fish sauce(2 tbsp)
• Rapeseed Oil(1 tbsp)
• Baby Spinach(120 g)
• Coriander(15 g)optional
• Bird Eye Chili(1)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Peel and finely chop {Onion}. Mince {Garlic}. Finely grate {Ginger}. Zest and juice {Lime}. Roughly chop {Fresh cilantro} and finely slice {Thai Chillies} if using.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large deep pan over medium heat. Cook {Onion} with {Salt} for 4 minutes until softened, then stir in {Garlic} and {Ginger} for 1 minute until fragrant.

   ~5 min

3. 3

   Add {Jasmine Rice} and stir for 1 minute to coat. Pour in {Coconut milk}, {Chicken Broth}, {Fish sauce}, and half the lime juice. Bring to a gentle boil.

   ~3 min

4. 4

   Lower the heat and simmer for 15 minutes, stirring a couple of times, until the {Jasmine Rice} is tender and the coconut broth has thickened slightly but is still spoonably brothy.

   ~15 min

5. 5

   Stir in {Prawns}, {Baby Spinach}, {Black pepper}, and the lime zest. Simmer for 4 minutes, stirring gently, until the {Prawns} are pink and cooked through and the {Baby Spinach} has wilted into the rice.

   ~4 min

6. 6

   Spoon into bowls and finish with the remaining lime juice, {Fresh cilantro}, and {Thai Chillies} if using.

   ~1 min