Thai prawn and coconut rice recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2840kJ 675.0kcal
- Fat
- 24g
- Saturates
- 17g
- Sugars
- 15g
- Salt
- 2.4g
of the Reference intake
Carbohydrate 98.5gProtein 23.5gFibre 8.3g
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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.
