Name: Coconut rice with prawn stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 200g jasmine rice; 200ml yellow coconut curry sauce (see 'Complete the dish'); 1 lime juiced; 1 tbsp light brown soft sugar; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sunflower oil; 3 garlic cloves finely chopped; 20g ginger finely chopped; 200g long-stem broccoli cut into bite-sized pieces; 1 red pepper finely sliced; 200g raw king prawns (if frozen, defrosted); small handful of coriander finely chopped

Coconut rice with prawn stir-fry

Use the linked base recipe for our yellow coconut curry to make this easy prawn stir fry. Full of colour, it's both low in fat and calories

45 min total 15 min prep 30 min cook 4 364 cal

Instructions

Tap a step to mark it done

1 Tip the rice into a saucepan and add cold water. Swish around with your hands and drain off the water carefully. Repeat until the water runs clear. Pour in the coconut curry sauce, then cover with enough water to cover by about 1cm. Bring to a boil over a high heat. Once boiling, cover with a tight-fitting lid and reduce to a low temperature. Cook for 12-15 mins, then remove from the heat and leave covered for another 20 mins.
2 Meanwhile, combine the lime juice, sugar, soy sauce and oyster sauce together in a small bowl. Heat the oil in a large frying pan over a medium heat. Stir in the garlic and ginger and cook for 2-3 mins until fragrant. Tip in the broccoli, pepper and prawns. Cook for 4-5 mins until the prawns are cooked through and the veg is tender. Drizzle in the sauce and stir well to combine. Serve with the coconut curry rice and the coriander scattered over the top.