Looking for a tasty midweek dinner option? Try cooking up our Prawn Rice with Lime and Coconut in just 20 minutes for a balanced and tasty dinnertime.
Brown Basmati Rice
Thai Spice Blend(ContainsSesame)
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!