Prawn in Coconut Curry Sauce

Ingredients

• Brown rice

  Long-grain, raw

  320g

• Large King Prawns

  Sainsbury's

  500 grams or 500g

• Mushrooms

  Sliced - Wegmans

  1 cup or 184g

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  1 cup, sliced or 180g

• Curry powder

  Spices

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Onions

  Raw

  1 medium or 110g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Garlic

  Raw

  5 cloves, minced or 15g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Cornstarch

  1 tbsp or 8g

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. Prepare rice as per package directions; set aside.
2. Cut chicken into 1-inch pieces. Place in medium bowl.
3. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
4. In a large nonstick frying pan, stir onion, basil, garlic, and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.
5. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice and enjoy!

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