Our Recipe BoxesGift Cards
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Prawn Rice

Thai Prawn Rice

with Lime and Coriander

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:
Under 550 calories
Allergens:
Crustaceans
Sesame

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Steamed Brown Basmati Rice

150

Pak Choi

150

King Prawns

(Contains Crustaceans)

1

Thai Style Spice Blend

(Contains Sesame)

1

Lime

½

Ginger

1

Coriander

sideBannerName

Nutritional information

Energy (kcal)254 kcal
Energy (kJ)1063 kJ
Fat4 g
of which saturates1 g
Carbohydrate35 g
of which sugars5 g
Protein17 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan

Instructions

Prep
1

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.

Start Cooking!
2

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.

Add some Spice
3

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.

4

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.

5

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.

Serve
6

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!

Meal right image

Explore Similar Recipes

Meal left image