Asian Marinara Mix With Coconut Rice - cooking recipe

Ingredients

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

Preparation

To make the cucumber salad, combine cucumber, onion and mint in a small bowl. Set aside.
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.
Meanwhile, in a bowl, combine tamarind pulp, chilies and sugar. Add marinara mix and marinate for 5 mins.
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.