Food & Wine

Red pepper prawns

Red pepper prawns

Keep your Monday night meal light and simple, thanks to this red pepper prawns with basmati rice recipe.


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

To serve

200g microwave basmati rice, warmed

150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)


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 minutes. 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 minutes. When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Recipe and image courtesy of

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