Thai prawn fried rice
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Thai prawn fried rice

By Sara Buenfeld

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

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

Nutrition per serving

  • kcal 457
  • fat 17g
  • saturates 5g
  • carbs 42g
  • sugars 10g
  • fibre 11g
  • protein 33g
  • salt 1.8g

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 peas
  • 100g beansprouts
  • handful chopped basil
  • fish sauce, to taste

Method

  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.

  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.

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