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Thai Prawn Rice

Thai Prawn Rice

with Lime and Coriander

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Looking for a tasty midweek dinner option? Try cooking up our Prawn Rice with Lime and Coriander in just 20 minutes for a balanced and tasty dinnertime.

Tags:Low Sat FatUnder 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

King Prawns


1 unit(s)


½ unit(s)


1 unit(s)

Pak Choi

1 pack(s)

Brown Basmati Rice

1 pot(s)

Thai Style Spice Blend


1 bunch(es)


1 unit(s)

Red Pepper

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1063 kJ
Energy (kcal)254 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate35 g
of which sugars5.0 g
Protein17 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Zest the lime then chop into wedges. Roughly chop the coriander (stalks and all). b) Trim the bok choy then thinly slice widthways. c) Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the ginger.


a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) When hot, add the ginger, the bok choy and the red pepper. c) Season with a pinch of salt and pepper. Stir-fry until the veggies begin to soften, 4-5 mins.


a) Stir in the Thai spice blend (add less if you don't like heat!) and cook for 30 seconds. TIP: Add a splash of water if the pan is getting dry.


a) 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.


a) Squeeze the pouch of rice and tear open. Stir the rice into the pan and stir-fry for another 2-3 mins until piping hot, breaking it up with your spoon. b) Remove the pan from the heat and stir through the lime zest and half the coriander. c) Season to taste with salt and pepper if needed.


a) Serve the Thai prawn rice in bowls finished with a sprinkling of the remaining coriander. b) Top with the lime wedges for squeezing over. Enjoy!