Serves 4
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To garnish:

  1. Mix the prawns, ginger, chilli, garlic and one tablespoon of oil together, and set aside for ten minutes to marinate, or overnight if you have time.
  2. Soak the basmati rice in warm water for five minutes, then wash in cold water until it runs clear.
  3. Add the butter and one tablespoon of oil to a large saucepan over a medium heat. When hot, add the onion and cook for eight minutes, stirring occasionally until the onions are soft.
  4. Stir the rice into the pan, then add the stock and coconut milk. Place a lid on the pan and bring to a boil, then lower the heat to a low simmer and cook for a further eight minutes. Turn off the heat and leave for five minutes. Fluff the rice with a fork before serving.
  5. Heat half a tablespoon of oil in a large pan over a medium heat. When hot, add the prawns and the marinade sauce to the pan and cook for four minutes per side. Add the sesame seeds and cook for a further three minutes. Remove from the pan and set aside.
  6. Add another half tablespoon of oil to the pan, add the vegetables and cook for 5-8 minutes. Add the prawns back to the pan to reheat for two minutes. Serve with the coconut basmati rice, toasted coconut, lime wedges and fresh coriander

Nutrition Facts

Per serving: 471kcals, 21g fat (10.9g saturated), 46g carbs, 6.3g sugars, 26.7g protein, 5.2g fibre, 0.337g sodium