Thai Prawn Fried Rice
A flavorful stir-fry that's bursting with vibrant colors and exotic aromas. This dish features succulent prawns tossed with crunchy vegetables, aromatic green curry paste, and fragrant coconut rice. A quick and easy recipe that's perfect for a delicious weeknight meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 457 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.8 milligram of sodium
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