Coconut Curry Rice with Prawn and Vegetable Stir-Fry Recipe
Introduction
This Coconut Rice with Prawn Stir-Fry is a flavorful and vibrant dish perfect for a quick weeknight dinner. Creamy coconut curry rice pairs beautifully with tender prawns and crisp vegetables for a satisfying meal that’s full of zest and aroma.
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
Instructions
- Step 1: Rinse the jasmine rice by placing it in a saucepan and adding cold water. Swish the rice around with your hands, then carefully drain the water. Repeat this process until the water runs clear to remove excess starch.
- Step 2: Pour the yellow coconut curry sauce into the saucepan with the rinsed rice. Add enough cold water to cover the rice by about 1cm. Bring the mixture to a boil over high heat.
- Step 3: Once boiling, cover the saucepan with a tight-fitting lid and reduce the heat to low. Let the rice cook gently for 12-15 minutes. Remove from heat and keep covered for another 20 minutes to finish steaming.
- Step 4: While the rice is cooking, mix the lime juice, light brown sugar, soy sauce, and oyster sauce in a small bowl to create the stir-fry sauce.
- Step 5: Heat sunflower oil in a large frying pan over medium heat. Add the chopped garlic and ginger, cooking for 2-3 minutes until fragrant but not browned.
- Step 6: Add the broccoli, red pepper, and prawns to the pan. Cook for 4-5 minutes, stirring occasionally, until the prawns are cooked through and the vegetables are tender but still crisp.
- Step 7: Drizzle the prepared sauce over the stir-fry and stir well to combine all the flavors.
- Step 8: Serve the prawn stir-fry alongside the coconut curry rice and sprinkle with freshly chopped coriander for a vibrant finish.
Tips & Variations
- For a vegetarian version, substitute prawns with firm tofu or paneer and use vegetarian oyster sauce or more soy sauce.
- Add a handful of chopped chili or a dash of chili flakes to the stir-fry sauce for a spicy kick.
- If you prefer your vegetables softer, cook the broccoli and pepper a little longer before adding the prawns.
- Fresh lime zest added to the rice before cooking can enhance the citrus aroma.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. The texture of the rice may thicken after cooling, so add a splash of water when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of rice for this recipe?
Jasmine rice is ideal for its fragrance and texture, but you can use basmati or long-grain rice. Adjust the cooking time and water amount accordingly, as these rice types cook differently.
What if I don’t have yellow coconut curry sauce?
You can substitute with a homemade or store-bought coconut milk base combined with mild curry powder or paste. Adjust seasoning to taste for a similar creamy, flavorful rice.
Print
Coconut Curry Rice with Prawn and Vegetable Stir-Fry Recipe
- Total Time: 40 mins
- Yield: 2 servings 1x
Description
A vibrant and flavorful coconut rice paired with a zesty prawn stir-fry featuring fresh broccoli, red pepper, and a tangy lime-soy sauce. This dish combines the creamy sweetness of coconut curry rice with the savory, aromatic stir-fried prawns and vegetables, creating a balanced and satisfying meal perfect for a quick weeknight dinner.
Ingredients
For the Coconut Rice
- 200g jasmine rice
- 200ml yellow coconut curry sauce
For the Prawn Stir-Fry
- 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 (defrosted if frozen)
- Small handful of coriander, finely chopped
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water by placing it in a saucepan, swishing it around with your hands, and draining the water carefully. Repeat this process until the water runs clear to remove excess starch.
- Cook the rice: Pour the 200ml yellow coconut curry sauce into the rinsed rice, then add enough water to cover the rice by about 1cm. Bring the mixture to a boil over high heat, then cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 12-15 minutes. After cooking, remove from the heat and keep covered for another 20 minutes to allow the rice to steam and absorb all flavors.
- Make the stir-fry sauce: While the rice cooks, combine the lime juice, light brown sugar, soy sauce, and oyster sauce in a small bowl and set aside.
- Cook the aromatics: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped garlic and ginger, cooking for 2-3 minutes until fragrant but not browned, to infuse the oil with flavor.
- Stir-fry vegetables and prawns: Add the broccoli and red pepper slices to the pan, then add the raw prawns. Stir and cook for 4-5 minutes until the prawns turn pink and are cooked through, and the vegetables are tender-crisp.
- Add the sauce and combine: Drizzle the prepared lime-soy-oyster sauce mixture over the cooked prawns and vegetables. Stir well to ensure everything is evenly coated and heated through.
- Serve: Spoon the coconut curry rice onto plates, top with the prawn stir-fry, and scatter the finely chopped coriander over the dish for a fresh, vibrant finish.
Notes
- For best results, use fresh king prawns; if using frozen, make sure they’re fully defrosted before cooking.
- You can substitute sunflower oil with vegetable or canola oil if preferred.
- Adjust the amount of lime juice and sugar in the sauce to taste for more tang or sweetness.
- This recipe pairs well with additional steamed greens or a light cucumber salad for added freshness.
- If yellow coconut curry sauce is not available, you can make a quick substitute with coconut milk and curry powder mixed during rice cooking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: coconut rice, prawn stir-fry, jasmine rice, coconut curry, quick dinner, seafood stir-fry, Asian cuisine
