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Thai scented stir-fried rice and prawns

  • 10 minutes
  • 10 minutes
  • 3-4
Thai scented stir-fried rice and prawns

This quickly made stir fry is just a touch exotic in flavour.


  • 1 onion, peeled and sliced
  • 1-2 tablespoons oil
  • 1 red chilli, deseeded and chopped
  • 1 stalk lemon grass, bruised and sliced
  • 2 tsp minced ginger
  • 2 tblsp Thai green curry style paste
  • 4 kaffir Lime leaves, finely sliced
  • 300 grams green shelled prawns
  • 4 cups cooked jasmine rice
  • chopped mint or kaffir lime leaves to garnish, optional


  1. Gently pan fry the onion, chilli, lemon grass and ginger in the oil in a large frying pan until soft but not brown.
  2. Stir in the curry paste, kaffir lime leaves and green shelled prawns. Cook stirring continuously until the prawns are cooked and pink, about 4-5 minutes.
  3. Stir through the cooked rice, heat thoroughly. Serve immediately, garnished if wished with chopped mint.

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