Spicy Prawn Stir-fry & Coconut Rice

For prawn lovers everywhere! This tasty dish is bursting with flavour and matches perfectly with delicious coconut rice.

Prep Time:
Cook Time:

How to Cook

  1. Combine the rice, coconut milk and water in a saucepan and stir well. Bring to the boil, stir, then reduce the heat to very low, cover and simmer for 12 - 14 minutes or until tender.
  2. When the rice has nearly finished cooking; heat the oil in a wok or large frying pan over medium high heat. Add the onion and cook for 2 minutes.
  3. Add the Gregg's Red Curry Paste and Crushed Ginger and cook for a further minute.
  4. Add the prawns and cook over high heat for 3 minutes until the prawns change colour. Add the cherry tomatoes, lime juice, fish sauce and sugar and cook for another minute until sauce has thickened slightly.
  5. Stir through the coriander and serve with the coconut rice.


  • 2 cups jasmine rice
  • 400 ml can coconut milk
  • 400 ml water
  • 2 Tbsp oil
  • 1 red onion, cut into wedges
  • 1 Tbsp Gregg's Red Curry Paste
  • 2 tsp Gregg's Crushed Ginger
  • 1 kg green king prawns, shelled & de-veined
  • 250 g cherry tomates, halved
  • 3 Tbsp lime juice
  • 2 tsp fish sauce
  • 2 Tbsp sugar
  • 2 Tbsp chopped fresh coriander leaves

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