Low in fat and delicious, Thai rice with prawns make for a delicious main. See notes section for FODMAP diet tip.
Ingredients
- 2 cups (400g) Basmati rice
- 3 cups (750ml) Massel vegetable liquid stock
- 1/2 cup fresh coriander leaves
- 2 limes
- 1/2 cup (125ml) sweet chilli sauce with ginger
- 750g medium green prawns, peeled, deveined, leaving tails intact
Method
- Step 1Place rice and stock into a medium saucepan. Bring to the boil, cover and reduce to low heat. Cook for 15 minutes. Set aside.
- Step 2Chop half coriander finely and stir through rice. Grate 1 lime and juice. Toss through rice.
- Step 3Heat chilli sauce in a large frying pan over a high heat. Add prawns and cook 2-3 minutes.
- Step 4Toss remaining coriander leaves and prawns through rice. Serve with lime wedges and extra chilli sauce.
- High carb
- Low fat
- Lower gi
Nutrition
2309 kj
Energy
2g
Fat Total
1g
Saturated Fat
2g
Fibre
34g
Protein
190mg
Cholesterol
1386.26mg
Sodium
14g
Carbs (sugar)
96g
Carbs (total)
All nutrition values are per serve
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by replacing vegetable stock with onion-free chicken stock.
- Author: Wendy Brodhurst
- Image credit: Sue Ferris
- Publication: Fresh Living
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