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Speedy prawn & coconut curry
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scarlett Moffatt on episode 10 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever your get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
260g Essential Long Grain Rice
2 tsp Essential Sunflower Oil
2 cm piece ginger, peeled and finely grated
1 clove, garlic crushed
1 stalk lemongrass, crushed with a rolling pin
1 tbsp mild curry powder
450ml fish or vegetable stock
250ml Essential Reduced Fat Coconut Milk
1 tbsp fish sauce
1 tsp caster sugar
450g pack Essential Crunchy Vegetable Stir Fry
180g pack Essential Raw King Prawns
1 Essential Lime, cut into wedges
Method
Cook the rice according to
pack instructions. Meanwhile,
heat the oil in a medium
saucepan over a medium
heat. Add the ginger, garlic,
lemongrass and curry powder
and cook, stirring for
30 seconds, until fragrant
Add the stock, coconut
milk, fish sauce and sugar.
Bring to the boil, then simmer
gently for 10 minutes. Remove
and discard the lemongrass.
Add the stir fry vegetables
to the pan and simmer for
another 2 minutes, then stir
in the prawns and cook until
pink and opaque.
Squeeze in a little lime juice
to taste, then serve with the
rice and more lime wedges
on the side.
Cook’s tip
Adapt this recipe to use any leftover vegetables in your fridge. For example, green beans, cubed squash, sliced red onions and spinach is a colourful combination that could be used instead of the stir fry pack. Just add the squash at the same time as the coconut milk to give it enough time to cook.
And to drink...
This dish goes perfectly with Cave de Beblenheim Pinot Gris Reserve, a balanced white bursting with ripe fruit aromas and rich, smoky flavours. Or try it with Waitrose Prosecco, a smooth, fresh and fruity Italian fizz.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,631kJ/ 388kcals
Fat
12g
Saturated Fat
4.8g
Carbohydrates
48g
Sugars
6.4g
Fibre
4.4g
Protein
19g
Salt
1.5g
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