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.



Thai Prawns, Noodle Salad


I love, love, love Thai food. That magnificent balance of sweet, salt, sour and spice. Just the ticket to perk you up after a busy day. More often than not I cook Thai curry, making my own paste with ingredients from the garden. Tonight; however, I fancied something a little different.

Rice noodles make the most intriguing salad, carrying other flavours very well and mellowing hot chili. I have paired my go-to noodle salad with lightly spiced prawns – fried in a quick curry paste.

What would Thai food be without chili. Chili plants are very easy and rewarding to grow – most giving a large crop throughout the summer and autumn. Tonight I used some freshly picked Poinsettia chilies for the paste coupled with some Anaheims for the salad.

Poinsettia Chili


Thai Prawns, Noodle Salad
Serves 2

For the Prawns: 200g Raw Peeled Prawns, 1tsp Turmeric Powder, 2 Lemongrass Stalks (Inner Core), 2 Garlic Cloves, 1 Small Green Chili, Juice 1/2 Lime, 2tsp Palm Sugar, 4tbsp Vegetable Oil, 1tsp Sea Salt

For the Noodle Salad: 200g Rice Noodles, 1 Carrot Julienne, 5 Spring Onions Sliced, Handful Mint Chopped, 1 Large Red Chili Sliced, 2tbsp Toasted Sesame Seeds

For the Dressing: 2-3tbsp Light Soy Sauce, 2tsp Sesame Oil, 2tsp Rice Vinegar, 1 Garlic Clove Crushed, Juice 1 Lime


1) First make the paste for the prawns by combining all of the ingredients (except the prawns) with 1 tbsp of the vegetable oil in a spice grinder and grind to a paste.

2) Next soak the rice noodles in boiling water for 10-15 minutes until soft. Rinse through with cold water and drain.

3) Meanwhile make the salad dressing by combining all of the ingredients.

4) Make the noodle salad by combining the drained noodles with the carrot, spring onion, mint, chili and sesame seeds and toss through with the dressing.

5) In a wok, fry the curry paste over a high heat in the remainder of the vegetable oil for 1 minute, add the prawns and cook over a high heat for 2-5 minutes stirring continuously until cooked through.

6) Serve the prawns immediately, either with the noodle salad or separately.

The noodle salad will keep in the fridge for a couple of days and is great for a quick and healthy snack. These prawns are just as delicious on their own as a quick starter!

Prawn Linguine





This is a gloriously quick dish to knock up for a delicious supper. With few ingredients to prepare it can be ready in as little as 15 minutes. Using good quality linguine will ensure the sauce clings to the pasta and you don’t lose any.

This is a sure winner for a casual dinner party or family supper and will brighten up those gloomy days.

Prawn Linguine

Serves 2 (Easily Multiplied)


200g Linguine

1 Packet raw prawns

6 Spring onions – sliced diagonally

Small tub of sun-blushed tomatoes with their oil

Handful of cherry tomatoes – Halved

1 Clove garlic – Chopped

1 Red chilli – De-seeded and chopped

1 Glass dry white wine

Juice of 1/2 lemon

Handful rocket – Chopped

Handful basil – Chopped


1) Put the linguine on to cook in a large pan of boiling salted water. Put a large sauté pan on to medium heat with 3 tbsp olive oil.

2) Once the linguine is half-cooked (around 4 mins) put the chopped garlic, chilli, spring onions, cherry tomatoes and sun-blushed tomatoes into the sauté pan. Allow to fry for 1 min.

3) Add the glass of wine to the pan, followed by the prawns. Turn the heat up high. Cook for 2 mins. By now your pasta should be cooked.

4) Drain the linguine and add to the sauce. Stir in the chopped rocket and basil, tossing the pasta in the pan to coat.

5) Add the lemon juice, toss to mix, then serve.

Equally as tasty without the prawns and with the addition of toasted pine nuts just before serving.