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5 from 1 vote

Malaysian Curried Prawns with Turmeric Rice

Servings 4
Cook Time 35 mins


Rice & Greens

  • 1 Tbsp turmeric
  • 150g brown rice
  • 1 broccoli, finely chopped
  • 2 baby bok choy, thinly sliced
  • Juice of 1/2 lemon


  • 500g frozen prawns, defrosted
  • 1 Tbsp laksa paste
  • 1 tsp makrut lime powder (or lime zest)
  • 1 tsp mild curry powder
  • 165ml lite coconut milk
  • tsp fish sauce

To serve

  • 1 Lebanese cucumber, finely diced
  • ½ bunch coriander, leaves picked
  • Pinch of chilli flakes (optional)
  • ½ lemon, cut into wedges


  • Bring a large pot of salted water to the boil.
  • Cook rice & prep greens. Add turmeric and rice to pot of boiling water and cook for 20-25minutes, until just tender. Then add broccoli and cook for a further 3 minutes, until broccoli and rice are tender. Drain well, return to pot and mix through bok choy and lemon juice. Season to taste with salt and pepper.
  • Prep & cook prawns. Heat 2 tsp oil in a fry-pan on high heat. Add prawns and cook, undisturbed, for 2 minutes, until golden. Toss prawns, then add laksa paste and makrut curry powder and cook for 1 minute, until fragrant. Reduce heat to low, add coconut milk and fish sauce and cook for a further 2-3 minutes, until prawns are cooked and sauce has thickened. Season to taste with salt and pepper.
  • Meanwhile, prep garnishes.
  • Serve rice and greens with prawns, cucumber, coriander, chilli flakes and lemon wedges on the side.


Energy - 1826kj
Cals - 436kcal
Carbs - 38.2g
Protein - 40.2g
Fat - 13.1g
Saturated fat - 6.2g
Sugars - 9.3g
Calories: 436kcal