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Tropical Heat

Thai-Style Shrimp Stir-Fry with Coconut Rice

Aromatic, fast, and high-protein. King prawns wok-fried with red curry paste and crisp vegetables, served over creamy coconut rice.

Prep 10m
Cook 20m
Serves 2
Rachel's 8/10
£5.50 /portion
gluten-free dairy-free high-protein quick aromatic weeknight
High Protein (>50g)
640 kcal
Protein 42g
Fat 22g
Sat 12g Omega-3 0.8g
Carbs 68g
Fibre 6g Sugar 8g
Fibre 6g
Sugar 8g
Sodium 720mg
Vitamin A 35%
Vitamin C 110%
Vitamin D 5%
Vitamin K 45%
Vitamin B6 30%
Vitamin B12 55%
Folate 25%
Iron 30%
Calcium 10%
Magnesium 25%
Potassium 20%
Zinc 20%
Selenium 75%
Servings
2

Ingredients

Protein

  • 400g Raw King Prawns — peeled and deveined

Fresh

  • 100g Sugar Snap Peas
  • 1 Red Bell Pepper — sliced
  • 100g Tenderstem Broccoli — halved lengthwise
  • 10g Fresh Coriander
  • 1 Lime

Pantry

  • 150g Basmati Rice
  • 400ml Coconut Milk — 1 tin
  • 30g Red Curry Paste
  • 15ml Fish Sauce
  • 15ml Vegetable Oil

Method

01

Rinse rice. Slice pepper. Halve broccoli lengthwise. Devein prawns if needed. Pick coriander leaves.

02

Cook rice with half water, half coconut milk (reserve the rest). Bring to a boil, reduce heat, cover and cook for 12 minutes.

The coconut milk gives the rice a creamy, fragrant base.
03

Heat oil in a wok until smoking. Stir-fry broccoli and peppers for 2 minutes. Add snap peas and cook 1 minute more. Remove vegetables.

04

In the same wok, fry red curry paste for 30 seconds until fragrant. Add prawns and toss until pink, about 2–3 minutes.

05

Return vegetables to the wok. Add a splash of fish sauce, lime juice, and the remaining coconut milk. Toss to create a coating sauce.

Keep the sauce light — it should glaze, not drown.
06

Mound coconut rice in bowls. Pile the prawn stir-fry on top. Finish with fresh coriander and a lime wedge.

Thai · dinner