Ingredients (2servings):
Scenario:
Bring the rice to a boil in a pot filled with water, then reduce to a simmer and cover for around 10 minutes, until rice is al dente. Drain and set aside.
Heat a pan over a high heat, and add the canola oil. Add the prawns and stir-fry. When the prawns have all turned pink, season with salt, pepper and chilli. Turn off the heat and set aside.
In a large pot bring coconut milk to a boil. Add coriander and juice of one lime. Turn off the heat, add the shrimps, basmati rice and mix together. Scatter with more coriander leaves and fresh flat-leaf parsley, serve immediately.
GF – make sure the ingredient doesn’t contain traces of gluten!
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Madly in love with gluten-free treats!
OMG! I’ve just made it and that’s the best combinaton of flavours I’ve ever tasted! That’s going to be mine favourite meal now… And gluten free, wow!
That was delicious, one of the best recipes I’ve tried for a very long time. Thanks a lot, Ms Mantur.