Name: Thai prawn fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 1 red pepper deseeded, quartered and cut into diagonal strips; 5 spring onions whites roughly chopped, greens finely chopped; 100g broccoli cut into small florets; 2 tbsp green curry paste; about 200g pack raw king prawns thawed if frozen; 250g pack pre-steamed coconut basmati rice (we used Tilda); 100g frozen pea; 100g beansprout; handful chopped basil; fish sauce to taste

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Thai prawn fried rice

Thai prawn fried rice

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.1 out of 5.13 ratingsRate

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Love stir-fries? Try this one-pot with coconut basmati, shellfish, plenty of veg and green curry paste

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 red pepper

deseeded, quartered and cut into diagonal strips
5 spring onions

whites roughly chopped, greens finely chopped
100g broccoli

cut into small florets
2 tbsp green curry paste
about 200g pack raw king prawns

thawed if frozen
250g pack pre-steamed coconut basmati rice

(we used Tilda)
100g frozen pea
100g beansprout
handful chopped basil
fish sauce

to taste

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Nutrition: per serving

kcal457

low
fat17g
saturates5g
carbs42g
sugars10g
fibre11g
protein33g
salt1.8g

Method

step 1

Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.
step 2

Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.

Recipe from Good Food magazine, June 2013

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A star rating of 4.1 out of 5.13 ratings

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