Recipes
Turmeric Prawns with Coconut Turmeric Rice
Serves 4
| Prep Time: 20 mins
| Cook Time: 30 mins
| Total Time: 50 mins
You may need: Turmeric Gold
Discover The Recipe
Turmeric is a backbone of many Asian curries and sauces. Despite its subtle, earthy flavor, turmeric has achieved superstar status around the world due to its reputation as having anti-inflammatory properties and the beautiful, golden hue it lends to anything it touches. We showcase the spice in this recipe for Indonesian-style Turmeric Prawns with Coconut Turmeric Rice.
Expertly crafted by our chefs to offer a unique alternative to straight turmeric, our Turmeric Gold spice blend gives the bright color and subtle earthy notes you expect, with a complex and layered cast of supporting flavors from warming spices nutmeg and cinnamon, exotic cardamom, and a hint of sweet-nutty notes reminiscent of maple syrup provided by fenugreek.
We use Turmeric Gold to season juicy prawns cooked in aromatic garlic, onion, lime with a touch of sugar for a balanced bite of sweet, sour and savory. The prawns are quickly seared and served atop a melt-in-your-mouth Coconut Turmeric Rice. Turmeric Gold is a versatile blend. Substitute it into any recipe that calls for turmeric for a boost in flavor and aroma.
Ingredients
1 lb shrimp, peeled and deveined
½ medium red onion, coarsely chopped
3 garlic cloves
2 tsp Piquant Post Turmeric Gold
1 Tbsp fish sauce
1 tsp sugar
1 lime, juiced + extra lime wedges for garnish
1 Tbsp coconut oil (or olive or avocado oil)
¼ cup coconut milk (optional)
Cilantro for garnish
For the Coconut Turmeric Rice
2 cups uncooked jasmine rice
1 can (13.5oz) coconut milk
1 ⅓ cup water
1 Tbsp coconut oil (or olive or avocado oil)
2 green onions
1 Tbsp Piquant Post Turmeric Gold
½ tsp black pepper
½ tsp sea salt
Notes
Stir frying the spices with oil is a technique called tempering. This quick method transforms dishes by opening up (or "blooming") the flavors of the spices, allowing you to extract the aromatics and get the most out of your spices.
Green onions, also called scallions in the U.S., have 2 parts to them - the white roots and the green tops. The white part resembles a white onion and is sharper, more intense and more fibrous. Thus, this part is better eaten when slightly cooked. The green parts have a milder flavor and can be eaten raw, as garnish.
Rice can be made in a medium saucepan or rice cooker.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
First, make the shrimp marinade: in a food processor, combine red onion and garlic. Pulse until finely chopped. Place into a medium bowl. Add Turmeric Gold, fish sauce, sugar and lime juice. Add shrimp to the marinade and marinate for at least 5 minutes.
While the shrimp marinates, make the Coconut Turmeric Rice. Instructions for rice: Thinly slice green onions, separating the whites from greens. In a small pan, heat coconut oil. Stir fry the white parts of the onion with Turmeric Gold spice, black pepper and salt for 1-2 minutes, until fragrant. Combine rice, onion/spice mix, coconut milk and water in a medium saucepan. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
Cook the shrimp: Heat a skillet on Med-High with coconut oil. When the oil is hot, add shrimp and marinade. Cook 1-2 minutes per side, until pink. Optional: add ¼ cup coconut milk after cooking the prawns for a saucier dish.
Serve sizzling prawns on top of coconut-turmeric rice. Garnish with greens of green onions, cilantro, and extra lime wedges.
Alternatives & Substitutions
Substitute the shrimp with your favorite white fish, or even tofu or chicken!
We developed our proprietary Turmeric Gold spice blend as a flavor boost substitute in any recipe where turmeric is used. Packed with anti-inflammatory Turmeric and loaded with aromatic flavors from garlic, onion, ginger, cinnamon, nutmeg, cardamom, and fenugreek, you'll want to use this blend on everything.
Get inspired! Here are 37 alternate recipes using turmeric where you can substitute our Turmeric Gold spice blend.
Try our Balinese Pan-Seared Fish recipe with the Turmeric Gold spice blend for a delicious alternative. How about our delicious Turmeric Ginger Beef Fried Rice?
Vegans: Try using Turmeric Gold to make our vegan Gado Gado Indonesian Salad recipe for a light, nutrient-dense meal that's super easy to customize with seasonal veggies. We love our Cauliflower Turmeric Soup recipe!
Or try our quick 'n easy roasted Coconut Turmeric Cauliflower recipe.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Turmeric Prawns with Coconut Turmeric Rice
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Piquant Post spice you'll need: Turmeric Gold
Ingredients
1 lb shrimp, peeled and deveined
½ medium red onion, coarsely chopped
3 garlic cloves
2 tsp Piquant Post Turmeric Gold
1 Tbsp fish sauce
1 tsp sugar
1 lime, juiced + extra lime wedges for garnish
1 Tbsp coconut oil (or olive or avocado oil)
¼ cup coconut milk (optional)
Cilantro for garnish
For the Coconut Turmeric Rice
2 cups uncooked jasmine rice
1 can (13.5oz) coconut milk
1 ⅓ cup water
1 Tbsp coconut oil (or olive or avocado oil)
2 green onions
1 Tbsp Piquant Post Turmeric Gold
½ tsp black pepper
½ tsp sea salt
Instructions
First, make the shrimp marinade: in a food processor, combine red onion and garlic. Pulse until finely chopped. Place into a medium bowl. Add Turmeric Gold, fish sauce, sugar and lime juice. Add shrimp to the marinade and marinate for at least 5 minutes.
While the shrimp marinates, make the Coconut Turmeric Rice. Instructions for rice: Thinly slice green onions, separating the whites from greens. In a small pan, heat coconut oil. Stir fry the white parts of the onion with Turmeric Gold spice, black pepper and salt for 1-2 minutes, until fragrant. Combine rice, onion/spice mix, coconut milk and water in a medium saucepan. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
Cook the shrimp: Heat a skillet on Med-High with coconut oil. When the oil is hot, add shrimp and marinade. Cook 1-2 minutes per side, until pink. Optional: add ¼ cup coconut milk after cooking the prawns for a saucier dish.
Serve sizzling prawns on top of coconut-turmeric rice. Garnish with greens of green onions, cilantro, and extra lime wedges.
Notes
Stir frying the spices with oil is a technique called tempering. This quick method transforms dishes by opening up (or "blooming") the flavors of the spices, allowing you to extract the aromatics and get the most out of your spices.
Green onions, also called scallions in the U.S., have 2 parts to them - the white roots and the green tops. The white part resembles a white onion and is sharper, more intense and more fibrous. Thus, this part is better eaten when slightly cooked. The green parts have a milder flavor and can be eaten raw, as garnish.
Rice can be made in a medium saucepan or rice cooker.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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