Asian Marinara Mix With Coconut Rice

• 1 None small cucumber, seeded, sliced
• 1/2 None red onion, sliced
• 1/4 bunch fresh mint leaves, chopped
• None None Asian Marinara Mix with Coconut Rice
• 7 oz long-grain rice
• 1 (10 oz) can coconut milk
• 1/2 tsp ground turmeric
• 3.5 oz tamarind pulp, soaked, strained
• 2 None red chilies, finely chopped
• 2 tsp sugar
• 1 lb seafood marinara mix, drained
• 1 tbsp vegetable oil

1. To make the cucumber salad, combine cucumber, onion and mint in a small bowl. Set aside.
2. Place rice in a large pot and fill with water. Bring to a boil and cook for 7 mins. Drain then return to saucepan along with coconut milk and turmeric. Reduce heat to low and cook, covered, for 2 mins. Remove from heat. Set aside, covered, until ready to serve.
3. Meanwhile, in a bowl, combine tamarind pulp, chilies and sugar. Add marinara mix and marinate for 5 mins.
4. Heat oil in a wok or large frying pan over high heat. Working in batches, stir-fry marinara mix for 3-4 mins, until just cooked through. Return all seafood to wok and season to taste. Serve on a bed of rice, topped with cucumber salad.

cucumber, red onion, mint, asian marinara, longgrain rice, coconut milk, ground turmeric, tamarind pulp, red chilies, sugar, seafood marinara mix, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/32228 (may not work)