sri-lankan

Sri Lankan Prawn Coconut Curry with Lime and Rice

This simmered dish pairs white rice, dry with prawns, peeled and deveined, coconut milk and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

52 g Carbohydrates

36 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

54g white rice, dry 197 kcal
123g prawns, peeled and deveined 123 kcal
123g coconut milk 242 kcal
7g coconut oil 62 kcal
6g garlic, minced 9 kcal
3g curry leaves 1 kcal
11g lime juice 3 kcal
1g turmeric powder 2 kcal
2g chili powder 6 kcal
1g salt 0 kcal
232g water 0 kcal

Cooking instructions

white ricewater
Rinse the rice and cook with water until fluffy; keep warm.
coconut milkgarlicturmeric powderchili powdersalt
In a saucepan, combine coconut milk, garlic, turmeric, chili powder, and salt. Bring to a gentle simmer.
prawns
Add the prawns and simmer 3 to 4 minutes until just cooked through.
prawnscurry leaveslime juice
Add lime juice and half the curry leaves; simmer 1 minute more (do not overcook the prawns).
coconut oilcurry leaves
In a small pan, heat coconut oil and quickly fry the remaining curry leaves until glossy and fragrant.
white ricecurry leaves
Top the curry with the tempered curry leaves and serve with the rice.