Coconut Rice with Prawn Stir-Fry Recipe
A flavorful and aromatic coconut rice paired with a vibrant prawn stir-fry featuring fresh vegetables and a tangy, savory sauce. This dish combines the creamy richness of coconut curry rice with the bold flavors of ginger, garlic, and lime-infused prawns for a delicious, balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
For the Coconut Rice
- 200g jasmine rice
- 200ml yellow coconut curry sauce
- Cold water (for rinsing and cooking rice)
For the Prawn Stir-Fry
- 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
Instructions
- Prepare and cook the rice: Tip the jasmine rice into a saucepan and add cold water. Swish the rice around with your hands and carefully drain off the water. Repeat this rinsing process until the water runs clear to remove excess starch. Then, pour in the 200ml yellow coconut curry sauce and add enough water to cover the rice by about 1cm. Bring to a boil over high heat.
- Simmer the rice: Once boiling, cover the saucepan with a tight-fitting lid and reduce the heat to low. Let the rice cook gently for 12-15 minutes without removing the lid to absorb the liquid fully.
- Rest the rice: After cooking, remove the pan from heat but keep it covered. Leave the rice to steam for another 20 minutes to finish cooking and to achieve a fluffy texture.
- Prepare the stir-fry sauce: In a small bowl, combine lime juice, light brown soft sugar, soy sauce, and oyster sauce. Stir well until the sugar dissolves, creating a tangy and savory sauce for the stir-fry.
- Cook the aromatics: Heat sunflower oil in a large frying pan over medium heat. Add finely chopped garlic and ginger, cooking gently for 2-3 minutes until fragrant but not browned.
- Stir-fry the vegetables and prawns: Add bite-sized broccoli pieces, sliced red pepper, and raw prawns to the pan. Cook for 4-5 minutes, stirring frequently, until the prawns turn pink and opaque and the vegetables are tender yet crisp.
- Combine with sauce and finish: Drizzle the prepared sauce into the pan with the prawns and vegetables. Stir thoroughly to coat everything evenly and heat through for a further minute.
- Serve and garnish: Plate the fragrant coconut curry rice, spoon the prawn stir-fry alongside or on top, and scatter finely chopped fresh coriander over the dish for a burst of color and freshness.
Notes
- Rinsing the rice thoroughly helps achieve a fluffy texture by removing excess starch.
- If frozen prawns are used, ensure they are fully defrosted before cooking to prevent uneven cooking.
- You can substitute long-stem broccoli with regular broccoli or other crunchy vegetables like snap peas or green beans.
- Adjust the amount of soy sauce and oyster sauce according to taste and dietary sodium requirements.
- For a spicier version, add some sliced fresh chili or a dash of chili flakes during the stir-fry step.
- This recipe pairs well with a crisp green salad or steamed greens for a full meal.
Keywords: coconut rice, prawn stir-fry, jasmine rice, coconut curry, seafood recipe, easy dinner, quick stir-fry, Asian cuisine
