Thai Prawn Rice

Thai Prawn Rice

A deliciously simple recipe – perfect for midweek suppers or as a BBQ side. Spicy, fragrant fried rice and vegetables are paired with grilled jumbo prawns tossed in chilli flakes and fresh lime.

Using pre-steamed coconut rice and pre-made (homemade) curry paste minimises fuss and cooking time – this dish can be ready in under 10 minutes.

Jumbo grilled prawns offer the best contrast of texture and can withstand the heat of the curry paste. However, this recipe will work equally as well with smaller prawns which are more readily available.

Thai Prawn Rice
Serves 2


For the Prawns: 6 Jumbo Prawns (or 12 smaller), Juice 1 Lime, Sunflower Oil, 1/2tsp Chilli Flakes, 1/2 Garlic Clove (Crushed), Sea Salt.

For the Rice: 1 Red Pepper (Sliced), 100g Tenderstem Broccoli, 100g Peas, 8 Spring Onions (Chopped), 250g Pre-Steamed Coconut Rice, 2tbsp Thai Green Curry Paste, Small Handful Fresh Basil (Chopped), Sunflower Oil.


1) Place a wok over a high heat and add a little sunflower oil. Stir-fry the spring onions, broccoli and red pepper for 2 minutes. Add the curry paste and cook for a further 2 minutes.

2) Add a splash of water and the rice to the wok – tossing well to break up and combine. Continue to stir-fry until the rice has warmed through (around 2-3 minutes). Add the chopped basil just before the end of cooking.

3) Meanwhile, place a large griddle over a high heat. Add a little sunflower oil and add the prawns, chilli flakes and garlic. Cook the prawns until ready (size dependant). Before removing from the heat add the lime juice and sea salt.

4) Serve the rice with the griddled prawns and an extra squeeze of lime.



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