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Lean and Clean Spicy Thai Prawn Rice

with Lime and Coconut
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
223 kcal
Protein
: 
15.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 pouch(es)

Steamed Brown Basmati Rice

150 grams

Pak Choi

150 grams

King Prawns

(Contains: Crustaceans)

1 pot(s)

Thai Style Spice Mix

1 unit(s)

Spring Onion

1 unit(s)

Lime

½ sachet(s)

Ginger Puree

25 grams

Desiccated Coconut

1 bunch(es)

Coriander

Energy (kJ)934 kJ
Energy (kcal)223 kcal
Fat3.5 g
of which saturates0.9 g
Carbohydrate29.8 g
of which sugars0.9 g
Dietary Fibre4.1 g
Protein15.8 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Heat a large frying pan or wok on medium-high heat and add the desiccated coconut.

Toast, stirring occasionally, until golden, 1-2 mins, then remove from the pan.

2

Meanwhile, zest the lime then chop into wedges.

Trim and finely slice the spring onion.

Roughly chop the coriander (stalks and all).

Trim the bok choy then thinly slice widthways.

Halve the pepper and discard the core and seeds. Chop into small pieces.

3

Wipe out the pan you used for the coconut and return to medium-high heat with a drizzle of oil.

When hot, add the easy ginger, half the spring onion, the bok choy and the red pepper.

Stir-fry until the veggies begin to soften, 4-5 mins.

4

Stir in the Thai spice (add less if you don't like things too spicy!) and cook for 30 seconds.

TIP: Add a splash of water if the pan is getting dry.

Add the prawns and stir-fry until cooked, 4-5 mins.

IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

5

Squeeze the pouch of rice and tear open.

Stir the rice into the pan and stir-fry for another 2 mins until piping hot, breaking it up with your spoon.

Remove the pan from the heat and stir through the lime zest, half the coriander and half the desiccated coconut.

Season to taste with salt and pepper if needed.

6

Serve the Thai prawn rice in bowls finished with a sprinkling of the remaining coriander, spring onion and coconut.

Top with the lime wedges for squeezing over.

Enjoy!

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