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Recipe by olive magazine

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1. Bring the coconut milk to a simmer with 150ml water, add the rice and 1/2 tsp salt. Cover, cook until the liquid is absorbed then cool. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns.
2. Spoon into bowls and top with coriander, chilli and onion.

Per serving

411 kcalories, protein 20.8g, carbohydrate 64.8g, fat 9.6 g, saturated fat 7.5g, fibre 0.3g, salt 2.6 g

Latest comments and suggestions

• Viv1945

  24 May 2009

  Viv1945 commented on this recipe

  Cooked this yesterday. Didn't have a tin of coconut milk so dissolved 1/3 of a pack of coconut cream with water and cooked it as per recipe. It was so easy and the Thai taste was lovely. We both enjoyed it and will certainly cook again. It was quite a cheap recipe too as the prawns were on special offer at just £2.00 for 175gms and I had all the other ingredients in the fridge or cupboard.

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• Liezel

  27 May 2009

  Liezel commented on this recipe

  Very yummy! I made it for dinner, and although it is technically spring I did not feel like a cold meal for dinner. I followed the recipe, but did not cool down the rice before stirring in the fish sauce and ginger. I then put the prawns on top to heat up in the steam and served it all warm topped with the chili and spring onions. My husband loved it and I will definitely make it again. The coconut milk adds a lovely creamy touch. I will actually think of serving this as a light starter in smaller portions, topped with carrot sticks and peppers.

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• Liezel

  27 May 2009

  Liezel rated this recipe

  

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• Libbers

  01 June 2009

  Libbers commented on this recipe

  YUK! Couldn't taste the coconut at all, really stodgy, didn't taste Thai at all.

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• sharonsmillie

  02 June 2009

  sharonsmillie rated and commented on this recipe

  

  Absolutely loved this quick, easy and very tasty recipe, will defo be making again!

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• xxsippinsodaxx

  05 August 2009

  xxsippinsodaxx rated and commented on this recipe

  

  Wow! This was so easy, and sooo delicious!! I did this for a bbq party we had and everyone loved it. Definitely doing it again, and not just for parties!

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Ingredients

• 1 x 165ml tin reduced-fat coconut milk
• 150g basmati rice
• 1 lime , juiced
• 2cm root ginger , grated
• 1 tsp golden caster sugar
• 1 tbsp fish sauce
• 125g large cooked peeled prawns
• a small bunch coriander , leaves only
• 1 red chilli , finely sliced
• 4 spring onions , finely sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 x 165ml tin reduced-fat coconut milk
• 150g basmati rice
• 1 lime , juiced
• 2cm root ginger , grated
• 1 tsp golden caster sugar
• 1 tbsp fish sauce
• 125g large cooked peeled prawns
• a small bunch coriander , leaves only
• 1 red chilli , finely sliced
• 4 spring onions , finely sliced

Per serving

411 kcalories, protein 20.8g, carbohydrate 64.8g, fat 9.6 g, saturated fat 7.5g, fibre 0.3g, salt 2.6 g

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