Coconut rice with prawn stir-fry

Name: Coconut rice with prawn stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

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Use the linked base recipe for our yellow coconut curry to make this easy prawn stir fry. Full of colour, it's both low in fat and calories

Low calorie

Low fat

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Alternatives

Complete the dish

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App onlyYellow coconut curry sauce. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal364

low
fat8g

low
saturates4g
carbs57g
sugars10g
fibre4g
protein13g
salt1.89g

Method

step 1

Tip the rice into a saucepan and add cold water. Swish around with your hands and drain off the water carefully. Repeat until the water runs clear. Pour in the coconut curry sauce, then cover with enough water to cover by about 1cm. Bring to a boil over a high heat. Once boiling, cover with a tight-fitting lid and reduce to a low temperature. Cook for 12-15 mins, then remove from the heat and leave covered for another 20 mins.
step 2

Meanwhile, combine the lime juice, sugar, soy sauce and oyster sauce together in a small bowl. Heat the oil in a large frying pan over a medium heat. Stir in the garlic and ginger and cook for 2-3 mins until fragrant. Tip in the broccoli, pepper and prawns. Cook for 4-5 mins until the prawns are cooked through and the veg is tender. Drizzle in the sauce and stir well to combine. Serve with the coconut curry rice and the coriander scattered over the top.

Recipe from Good Food magazine, September 2025

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