Coconut Rice with Prawn Stir-Fry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
