Coconut rice with prawn stir-fry
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
-
Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 364
-
fat 8g
-
saturates 4g
-
carbs 57g
-
sugars 0g
-
fibre 4g
-
protein 13g
-
salt 1.89g
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
Method
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.
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.
