App onlyYellow coconut curry sauce. This is a premium piece of content available to registered users.
Prepare this curry sauce as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later
Coconut rice with prawn stir-fry
Serves 4
Easy
Prep:
Cook:
Use the linked base recipe for our yellow coconut curry to make this easy prawn stir fry. Full of colour, it's both low in fat and calories
Skip to ingredients
- 200g jasmine rice
- 200ml yellow coconut curry sauce(see 'Complete the dish')
- 1 limejuiced
- 1 tbsp light brown soft sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sunflower oil
- 3 garlic clovesfinely chopped
- 20g gingerfinely chopped
- 200g long-stem broccolicut into bite-sized pieces
- 1 red pepperfinely sliced
- 200g raw king prawns(if frozen, defrosted)
- small handful of corianderfinely chopped
Nutrition: Per serving
- kcal364low
- fat8glow
- saturates4g
- carbs57g
- sugars10g
- fibre4g
- protein13g
- salt1.89g
Method
step 1
Tip the rice into a saucepan and add cold water. Swish around with your hands and drain off the water carefully. Repeat until the water runs clear. Pour in the coconut curry sauce, then cover with enough water to cover by about 1cm. Bring to a boil over a high heat. Once boiling, cover with a tight-fitting lid and reduce to a low temperature. Cook for 12-15 mins, then remove from the heat and leave covered for another 20 mins.
step 2
Meanwhile, combine the lime juice, sugar, soy sauce and oyster sauce together in a small bowl. Heat the oil in a large frying pan over a medium heat. Stir in the garlic and ginger and cook for 2-3 mins until fragrant. Tip in the broccoli, pepper and prawns. Cook for 4-5 mins until the prawns are cooked through and the veg is tender. Drizzle in the sauce and stir well to combine. Serve with the coconut curry rice and the coriander scattered over the top.
