Sweet chilli prawn stir-fry

This easy to prepare stir-fry makes a great midweek meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 386
  • fat 12g
  • saturates 1g
  • carbs 41g
  • sugars 39g
  • fibre 6g
  • protein 32g
  • salt 2.22g


  • 4 tbsp soft brown sugar
  • 1 tbsp vegetable oil
  • 1 head broccoli, cut into small florets
  • half a 250g pack baby sweetcorn, halved lengthways
  • 2 tbsp Thai red curry paste (we used Bart's)
  • 1 red pepper, deseeded and sliced
  • splash Thai fish sauce or low-salt soy sauce
  • 200g cooked fozen prawns, defrosted


  1. Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.

  2. Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.

Suggested recipes from this collection...