Coconut Rice with Prawn Stir-Fry Recipe

Introduction

Coconut rice with prawn stir-fry is a vibrant and flavorful dish that brings together creamy coconut-infused rice and a zesty, savory prawn and vegetable stir-fry. This recipe is perfect for a quick weeknight dinner that feels both comforting and exotic.

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

1. Step 1: Rinse the jasmine rice by tipping it into a saucepan and adding cold water. Swish the rice around with your hands and carefully drain the water. Repeat this process until the water runs clear.
2. Step 2: Pour in the 200ml yellow coconut curry sauce, then add enough water to cover the rice by about 1cm. Bring to a boil over high heat.
3. Step 3: Once boiling, cover the saucepan with a tight-fitting lid and reduce the heat to low. Cook for 12-15 minutes until the liquid is absorbed, then remove from the heat and leave covered for another 20 minutes to steam.
4. Step 4: While the rice cooks, combine the lime juice, light brown sugar, soy sauce, and oyster sauce in a small bowl to make the stir-fry sauce.
5. Step 5: Heat the sunflower oil in a large frying pan over medium heat. Add the garlic and ginger and cook for 2-3 minutes until fragrant.
6. Step 6: Add the broccoli, red pepper, and prawns to the pan. Stir-fry for 4-5 minutes until the prawns are cooked through and the vegetables are tender.
7. Step 7: Drizzle the stir-fry sauce over the prawns and vegetables, stirring well to combine and coat everything evenly.
8. Step 8: Serve the prawn stir-fry hot alongside the fragrant coconut rice, garnished with the chopped coriander scattered over the top.

Tips & Variations

• For extra fragrance, add a few kaffir lime leaves or a cinnamon stick to the rice while it cooks, removing them before serving.
• Swap prawns for chicken or firm tofu for a different protein option.
• Use fresh lime juice to brighten the stir-fry sauce and adjust sweetness or saltiness to taste.
• If you prefer more heat, add chopped fresh chili or a pinch of chili flakes when cooking the garlic and ginger.

Storage

Store any leftover prawn stir-fry and coconut rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until hot throughout, adding a splash of water if the rice feels dry. For best texture, avoid reheating prawns more than once.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Jasmine rice works best for its fragrant, slightly sticky texture, but you can substitute basmati or long-grain rice. Just adjust the cooking time and water amount as needed.

Is there a substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a mixture of soy sauce with a small amount of sugar for a similar sweet-savory flavor.

Coconut Rice with Prawn Stir-Fry Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

A flavorful and vibrant dish featuring fragrant coconut rice cooked in a yellow coconut curry sauce, served alongside a savory prawn stir-fry with fresh vegetables and a tangy citrus-soy sauce.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the Coconut Rice

• 200g jasmine rice
• 200ml yellow coconut curry sauce (see ‘Complete the dish’)

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 (if frozen, defrosted)
• small handful of coriander, finely chopped

Instructions

1. Prepare the rice: Tip the jasmine rice into a saucepan and add cold water. Swish the rice around with your hands and drain off the water carefully. Repeat this process until the water runs clear, ensuring any excess starch is removed for fluffy rice.
2. Cook the rice in coconut curry sauce: Pour in the yellow coconut curry sauce and add enough water to cover the rice by about 1cm. Bring the mixture to a boil over high heat. Once boiling, cover the pan with a tight-fitting lid, reduce the heat to low, and simmer gently for 12-15 minutes until the rice is cooked.
3. Rest the rice: Remove the pan from heat but keep the lid on. Let the rice rest and steam for another 20 minutes to ensure full absorption of flavors and perfect texture.
4. Mix the stir-fry sauce: In a small bowl, combine lime juice, light brown sugar, soy sauce, and oyster sauce. Stir well until the sugar dissolves and set aside.
5. Cook the stir-fry aromatics: Heat sunflower oil in a large frying pan over medium heat. Add finely chopped garlic and ginger and cook for 2-3 minutes until fragrant and lightly golden, releasing their flavors.
6. Add vegetables and prawns: Add the broccoli pieces, sliced red pepper, and raw king prawns to the pan. Stir-fry for 4-5 minutes, cooking until the prawns turn pink and opaque and the vegetables are tender-crisp.
7. Combine with sauce: Drizzle in the prepared lime-soy sauce mixture and stir well to coat the prawns and vegetables evenly with the tangy and savory sauce.
8. Serve: Plate the aromatic coconut curry rice and top or serve alongside the prawn stir-fry. Garnish with fresh, chopped coriander to add a burst of herbal freshness.

Notes

• Rinsing the rice removes excess starch and prevents it from becoming sticky.
• Use a tight-fitting lid while cooking rice to trap steam and promote even cooking.
• If you cannot find yellow coconut curry sauce, you can substitute with a mix of coconut milk and yellow curry paste.
• Defrost prawns fully if using frozen to ensure even cooking.
• Adjust seasoning in the stir-fry sauce according to your taste preference, adding more lime juice for acidity or sugar for sweetness.
• Serve immediately for best texture and flavor of the stir-fry vegetables and prawns.

Keywords: coconut rice, prawn stir-fry, yellow curry, Asian recipe, jasmine rice, seafood stir-fry