Thai Coconut Rice with Prawns (Jhinga Wale Nariyal Chawal)

Thai Coconut Rice with Prawns (Jhinga Wale Nariyal Chawal)


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About this recipe: This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any at home, basmati rice makes a good substitute.

Norma MacMillan

Serves: 4 

  • 600 ml stock, fish stock preferred
  • 200 g Thai jasmine rice
  • 1½ tbsp sunflower oil
  • 1 garlic clove, finely chopped
  • 1 inch piece fresh ginger, finely chopped
  • 1 bunch green onions, thinly sliced
  • 250 g broccoli florets, thinly sliced
  • 12 raw tiger prawns, peeled but tails left on
  • juice of 1 lime
  • 1 tsp fish sauce
  • 3 tbsp chopped fresh coriander
  • 90 ml coconut milk
  • salt and pepper to taste
  • To garnish
  • curls of toasted fresh coconut (optional)
  • lime wedges optional

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring the stock to the boil in a large pan. Add the rice, then cover and simmer for 10–12 minutes or until the rice is just tender.
  2. Meanwhile, heat a large frying pan, add the oil and swirl it around. Add the garlic, ginger and green onions, and stir-fry for 1 minute. Add the broccoli and stir-fry for a further 2 minutes, then add the prawns and stir-fry for 2–3 minutes or until the prawns change from a grey-blue colour to pink.
  3. Stir in the lime juice, fish sauce and stir-fry for 30 seconds, then add the coriander and salt and pepper to taste. Toss to mix.
  4. Add the coconut milk to the rice and mix well. Spoon the rice onto a serving platter or individual plates, top with the sitr-fried prawns and garnish with curls of coconut, if using, and lime wedges. Serve immediately.

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