Chicken + Prawn Turmeric Rice Bowl Recipe

Rinse and combine

Rinse the jasmine rice under cold running water until the water runs nearly clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, coconut milk, water, ground turmeric, 1 tsp kosher salt, and 1 tbsp vegetable oil. Stir to combine.

Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.

Marinate proteins

In a bowl, combine minced garlic, grated ginger, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp black pepper, and 1/2 tsp kosher salt. Add the chicken pieces and prawns, toss to coat. Let marinate 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a drizzle of oil if needed.

Add the chicken pieces in a single layer (work in batches if needed). Sear without moving for 2–3 minutes to develop a golden crust, then stir and cook another 3–4 minutes until cooked through (internal temp ~165°F/74°C). Transfer chicken to a plate and tent with foil.

In the same skillet, add the prawns in a single layer. Cook 1.5–2 minutes per side until pink and opaque and slightly charred. Remove prawns and keep warm with the chicken.

If the pan is dry, add a small splash of water or lime juice and scrape any browned bits from the bottom to make a quick pan sauce; pour over the cooked proteins.

While the proteins marinate or cook, combine the diced pineapple, quartered thinly sliced radish, finely diced red onion, chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp kosher salt in a bowl.

Stir to combine and taste; adjust salt or lime as needed. Let the salsa rest 10 minutes so flavors meld.

If using frozen edamame, cook according to package directions (usually simmer 3–5 minutes), drain and pat dry. Toss gently with 1 tsp olive oil and a pinch of salt and keep warm or at room temperature.

Thinly slice additional radishes and slice spring onions. Reserve some green onion whites for a little quick sauté to garnish if desired.

To assemble bowls: divide turmeric coconut rice among 2 bowls. Neatly arrange chicken pieces and prawns on top of the rice, add a scoop of edamame, a generous spoonful of pineapple salsa, and scatter sliced radish and spring onions over the bowl.

Sprinkle toasted sesame seeds and cilantro leaves, add lime wedges to the side, and drizzle a little of the optional finishing sauce over the proteins if you like extra savory-sweet tang.

Whisk together 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp honey, and 1/2 tsp lime juice in a small bowl until combined. Taste and adjust (add more honey for sweetness or more soy for salt). Drizzle sparingly over the assembled bowls.