Nasi goreng with coconut prawns

Nutrition per serving

  • kcal 630
  • fat 28g
  • saturates 1.6g
  • carbs 70g
  • sugars 10g
  • fibre 7g
  • protein 28g
  • salt 0g


  • 1 tbsp oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 celery sticks, chopped
  • 1 carrot, finely diced
  • 1 tsp chilli paste or sauce
  • 1 garlic clove, minced
  • 450g cooked rice (250g raw weight)
  • 80g peas
  • 80g sweet corn
  • 280ml vegetarian stock
  • ½ tbsp light soya sauce
  • 2 spring onions, chopped
  • 1 tbsp peanuts, crushed
  • Juice of ½ a lime (optional)
  • ½ tbsp coriander (optional), chopped
  • 1 onion, sliced
  • 1 stick of lemon grass, sliced
  • Small piece of fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbsp sunflower oil
  • ¼ tsp turmeric
  • 1 tbsp ground coriander
  • 200ml can of chopped tomatoes
  • 100g coconut cream
  • 1 tbsp mango chutney
  • 1 red chilli, thinly sliced
  • 16 tiger prawns


  1. In a large frying pan or wok, stir-fry the onions, pepper, celery and carrots in hot oil until tender. Add the chilli paste and garlic, followed by the rice, and stir till the mixture turns warm. Add the peas, corn, stock, soya sauce – heat till very hot and season to taste.

  2. Fry the onions, lemon grass, ginger and garlic in oil for 10 mins. Stir in the turmeric and coriander, then fry for 1 min. Blend the mixture with the tomatoes and coconut cream to make a purée.

  3. Return to the pan with the mango chutney and chilli and reduce for 10 mins or until it reaches a thick paste. Add the prawns to the sauce and cook for a few mins, or until they turn pink. Add the fresh coriander and season with salt, pepper and lime juice.To serve, squeeze lime all over the rice. Garnish with peanuts, spring onions, chilli and coriander, and serve with the prawns on the side.

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