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Thai prawn and coconut rice recipe

Thai prawn and coconut rice recipe

16 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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