Name: Thai Prawns with Basmati Rice
Prep time: 4 min
Cook time: 10 min
Yield: 2 People
Ingredients: 60 g Basmati Rice; 75 g Bok Choi; 145 g Centra King Prawns 200g; 2 tbsp Centra Olive Oil; 40 g Centra Spring Onion; 10 ml Coconut Milk; 1 stick Lemon Grass; 60 g red pepper (Diced); 210 ml water

Thai Prawns with Basmati Rice

Servings:2

Preparation Time:4

Cooking Time:10

Ingredients

60 g Basmati Rice
75 g Bok Choi
145 g Centra King Prawns 200g
2 tbsp Centra Olive Oil
40 g Centra Spring Onion
10 ml Coconut Milk
1 stick Lemon Grass
60 g red pepper Diced
210 ml water

Method

For prawns: Mix the Thai paste and coconut milk in a bowl to create a marinade. Mix through the prawns so they are coated. Cook prawns on a medium to high heat until translucent all the way through. About 3-5 mins. Being careful not to burn the sauce. Add a splash of water if necessary.
For rice: Snap lemon grass stick and put in sauce pan with rice, cover with water bring to the boil and simmer until rice is cooked. Remove lemon grass before serving. While the rice is cooking gently fry diced red pepper, shredded Bok choy and spring onion for 4-5 mins. Stir through rice once cooked.
To serve: Serve prawns on top of rice or stir through. Enjoy hot or cold.
Tips: Put prawns on a skewer for a BBQ. Infuse rice while cooking, cardamom pods, lemon peel and thyme.

Chicken Tikka Masala

Servings:4

Preparation Time:10

Cooking Time:20

Ingredients

40- g Basmati Rice
125 g Broccoli
1 tbsp Centra Olive Oil
15 g Centra Tomatoe Puree
200 g Chicken Breast Cubed
0.5 tbsp Coriander Powder
1 handful Coriander Freshly Chopped
10 g garlic Grated
10 g Ginger Grated
0.5 tbsp ground cumin
3 tbsp Insanely Good Tikka Masala Sauce 350g
0.5 tbsp Turmeric
85 ml water
165 ml water

Method

For Chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.
For Sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.
For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.
To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice