Name: Coconut Rice with Prawn Stir-Fry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 200g jasmine rice; 200ml yellow coconut curry sauce; Cold water (for rinsing and cooking rice); 1 lime, juiced; 1 tbsp light brown soft sugar; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sunflower oil; 3 garlic cloves, finely chopped; 20g ginger, finely chopped; 200g long-stem broccoli, cut into bite-sized pieces; 1 red pepper, finely sliced; 200g raw king prawns, defrosted if frozen; Small handful of coriander, finely chopped

Jump to Recipe

Introduction

This Coconut Rice with Prawn Stir-Fry is a vibrant and flavorful dish that combines fragrant jasmine rice cooked in a creamy coconut curry sauce with a zesty, savory prawn and vegetable stir-fry. It’s a perfect weeknight meal that feels both comforting and exotic.

Coconut Rice with Prawn Stir-Fry Recipe - Recipe Image

Ingredients

200g jasmine rice
200ml yellow coconut curry sauce (see ‘Complete the dish’)
1 lime, juiced
1 tbsp light brown soft sugar
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sunflower oil
3 garlic cloves, finely chopped
20g ginger, finely chopped
200g long-stem broccoli, cut into bite-sized pieces
1 red pepper, finely sliced
200g raw king prawns (if frozen, defrosted)
small handful of coriander, finely chopped

Instructions

Step 1: Tip the jasmine rice into a saucepan and add cold water. Swish the rice around with your hands and carefully drain the water. Repeat this process until the water runs clear, then drain well.
Step 2: Pour the yellow coconut curry sauce into the saucepan with the rice, then add enough water to cover the rice by about 1cm. Bring the mixture to a boil over high heat.
Step 3: Once boiling, cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 12-15 minutes until the liquid is absorbed, then remove from heat and leave covered for another 20 minutes to steam gently.
Step 4: Meanwhile, in a small bowl, combine the lime juice, light brown sugar, soy sauce, and oyster sauce. Stir well to mix.
Step 5: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped garlic and ginger and cook for 2-3 minutes until aromatic but not browned.
Step 6: Add the broccoli, red pepper, and prawns to the pan. Stir-fry for 4-5 minutes until the prawns are cooked through and the vegetables are tender-crisp.
Step 7: Drizzle the combined lime and soy sauce mixture over the stir-fry and toss well to coat all ingredients.
Step 8: Serve the prawn stir-fry alongside the fragrant coconut curry rice, garnished with the chopped coriander scattered over the top.

Tips & Variations

For extra crunch, add toasted cashews or chopped peanuts just before serving.
Swap king prawns for peeled chicken strips or firm tofu for a different protein option.
If you prefer a spicier dish, stir in some chili flakes or fresh sliced chili with the garlic and ginger.
Use basmati rice if jasmine is unavailable, but adjust the cooking time slightly according to package instructions.

Storage

Store leftover stir-fry and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat in a pan or microwave until piping hot. Avoid reheating prawns multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns directly in the stir-fry?

It’s best to defrost frozen prawns completely before cooking to ensure even cooking. Rinse and pat dry them before adding to the pan.

What can I substitute for yellow coconut curry sauce?

If you don’t have yellow coconut curry sauce, you can use a mild curry paste mixed with coconut milk as an alternative. Adjust the quantity to achieve a similar creamy consistency and flavor.