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Thai prawn and coconut rice recipe

17 ratings

Whip up this one-pan rice dish that's bursting with the classic Thai flavours of coconut, lemongrass, turmeric and chilli. With succulent prawns, tender sweet potato and plenty of fresh coriander, it's super satisfying and ideal for busy weekday evenings. See method

Serves 4
5 mins to prepare and 20 mins to cook
675 calories / serving
Dairy-free

Ingredients

1 tbsp sunflower oil
2 onions, finely chopped
3 tbsp Thai yellow curry paste
1 tbsp lemongrass paste
1 tsp ground turmeric
1 chicken or vegetable stock cube
275g (9oz) basmati rice
600g (1lb 2oz) sweet potatoes, cut into chunks
400ml tin coconut milk
300g (10oz) raw king prawns
small bunch coriander, chopped

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2840kj
675kcal 34%
Fat
24g 34%
Saturates
17g 84%
Sugars
15g 17%
Salt
2.4g 40%

of the reference intake
Carbohydrate 98.5g Protein 23.5g Fibre 8.3g

Method

Heat the oil in a large, deep frying pan. Add the onions and gently cook for 5 minutes, or until softened. Stir in the curry paste, lemongrass paste and turmeric and cook for 1-2 minutes more, until fragrant.
Crumble in the stock cube, then add the rice, sweet potato and coconut milk. Stir in 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring every so often, until the rice is just tender and the liquid has been absorbed.
Add the prawns and cook for 2-3 minutes, until pink and cooked through. Stir through most of the coriander and season well. To serve, divide between bowls and scatter over the remaining coriander.

See more Prawn recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.