Thai coconut rice with prawns


  • 600 ml fish stock
  • 1 cup (200 g) jasmine rice
  • 1½ tablespoons sunflower oil
  • 1 clove garlic, finely chopped
  • 2.5 cm piece fresh ginger, finely chopped
  • 1 bunch spring onions, thinly sliced
  • 250 g broccoli florets, thinly sliced
  • 12 raw prawns, peeled but tails left on
  • 1 teaspoon fish sauce
  • ¼ cup (15 g) chopped fresh coriander
  • salt and pepper
  • ⅓ cup (80 ml) coconut milk
  • curls of toasted fresh coconut (optional)
  • lime wedges


  1. Bring the stock to the boil in a large saucepan.
  2. Add the rice, then cover and simmer for 10–12 minutes, or until the rice is just tender.
  3. Meanwhile, heat a wok or large frying pan, add the oil and swirl.
  4. Add the garlic, ginger and spring onions, and stir–fry for 1 minute.
  5. Add the broccoli and stir–fry for a further 2 minutes, then add the prawns and stir–fry for 2–3 minutes, or until the prawns turn pink.
  6. Stir in the lime juice and fish sauce and stir–fry for 30 seconds, then add the coriander and salt and pepper to taste.
  7. Toss to mix.
  8. Add the coconut milk to the rice and mix well.
  9. Spoon the rice onto a serving platter or individual plates, top with the stir–fried prawns and garnish with curls of coconut, if using, and lime wedges.
  10. Serve.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes


Source: Light bites & lunches
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