PREP TIME
10
minutes
COOK TIME
20
minutes
MAKES
4
servings
This super refreshing mint salad is filled with cooling herbs with a sweet yet sour dressing. Cut up a small Thai chili and add it to the salad for some zing. In place of prawns, salmon also works really well with the coconut sauce.

Ingredients:

Coconut Prawns:

1 Package Thai Curry RightRice

1 ⅓ Cup Vegetable Stock

1 lbs Raw Prawns

1 5oz can of Full Fat Coconut Milk

1 inch of Ginger cut into strips

3 Cloves of Garlic Crushed

1 Tsp Salt

1 Tsp Pepper

1 package Garlic Herb RightRice

Salad:

¼ Cup of Mint

¼ Cup of Basil

2 Tbsp sliced Green Onions

1 Tbsp Lemongrass chopped fine

2 Cups of Mixed Greens

Dressing:

¼ Cup Rice Vinegar

½ Cup Olive Oil

Juice and rind of 1 lime

2 Tsp Fish Sauce

1 Tbsp Date Syrup (sub Maple Syrup)

1 Tsp Grated Ginger

1 Tsp Finely chopped Lemongrass

Preparation:

Prepare the RightRice according to the packaging directions, using vegetable stock as the liquid. As it sits for 12 minutes, prepare the coconut prawns.

Once cooked, fluff with a fork and transfer to a large plate to cool.

In a large frying pan reduce the coconut milk with the ginger and garlic on medium-high heat. This will take about 15 minutes. 

Once the coconut milk has reduced to about 1/4 cup add in the prawns and cook for 2 minutes on one side and flip and cook for another 2 minutes. Season with the salt and pepper.

Mix the salad greens and herbs with the cooled rice in a large bowl and top with the coconut prawns.

Place the dressing ingredients in a bowl and mix well and serve on the side.