Chili Prawns With Coconut Rice

• 4 tbsp canola oil
• 1 None small onion, finely chopped
• 7 oz jasmine rice
• 1 - 13.5 oz can coconut milk
• 1 clove garlic, crushed
• 1 inch fresh ginger, finely chopped
• 1 2/3 lb raw prawns, shell on, heads removed
• 1 None small green chili, deseeded and finely chopped
• 2 tbsp fresh cilantro, chopped + extra sprigs to garnish
• 1-2 tbsp lime juice + extra wedge to garnish

1. Heat 1 tbsp oil and sweat onion for 5 mins until soft. Add rice and saute for 1 min. Add 3/4 cups coconut milk and 2 cups water, bring to a boil, reduce heat, cover and cook for 20 mins or until the rice is tender.
2. In a separate pan, heat 1 tbsp oil and saute garlic and ginger for 30 seconds. Add remaining coconut milk and simmer for 5 mins.
3. Meanwhile, heat remaining oil in another pan and saute prawns for 2-3 mins, turning once until cooked through. Add chili and saute for 1 min. Add coconut and ginger mixture, cilantro and 1 tbsp lime juice. Season. Transfer to a serving dish and garnish with cilantro sprigs. Serve with rice on side, garnished with lime wedge.

canola oil, onion, jasmine rice, coconut milk, clove garlic, ginger, prawns, green chili, fresh cilantro, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/18785 (may not work)