Sweet chilli prawn stir-fry

Sweet chilli prawn stir-fry

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(15 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
This easy to prepare stir-fry makes a great midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal386
  • fat12g
  • saturates1g
  • carbs41g
  • sugars39g
  • fibre6g
  • protein32g
  • salt2.22g
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  • 4 tbsp soft brown sugar
  • 1 tbsp vegetable oil
  • 1 head broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • half a 250g pack baby sweetcorn, halved lengthways


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 tbsp Thai red curry paste (we used Bart's)
  • 1 red pepper, deseeded and sliced
  • splash Thai fish sauce or low-salt soy sauce
  • 200g cooked fozen prawn, defrosted



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  1. Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.

  2. Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.

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Comments, questions and tips

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18th May, 2013
Excellent recipe though I would stir fry for an extra 10 minutes before adding the peppers and prawns. My family loved it!
22nd Feb, 2012
It was ok - very sweet and just ok.
16th Mar, 2011
Absolutely delicious! We will definitely be adding this to our meal rotation menu. Yum!
25th Jul, 2010
This is a lovely mid-week supper. I was unsure about the sugar, but it worked really well. I did add some extra fresh chilli though. Also bought raw prawns and stir-fried them separately with a little fresh chilli before adding them to the dish.
14th Sep, 2009
I would NOT recommend this! There was far too much sugar in it and it ruined the recipe. I was left with the taste of sugar in my mouth for the rest of the evening and it made me feel sick. I think there may be a typing error in the amount of Tbsp required and it should of been 4 Tsp instead!
31st Mar, 2009
I didn't have the veg as given in the recipe, just used a bag of pepper stir fry, added some noodles and used king prawns. The sauce was lovely (Tesco's own red thai paste) even although I think I put too big a splash of water in, which made it a bit thinner than I would usually like - but would try it again with less water. As it says, a tasty, quick meal for midweek.
26th Nov, 2008
I made this last nite and used chicken instead of prawn & added a little chopped fresh red chili - it was superb.Really tasty&will be a regular for me. so fast aswell!
12th Sep, 2008
Enjoyed this. Used Sainsburys Red sauce and it tasted fine. Will make again
15th Jun, 2008
Why is this called sweet chilli? it doesn't have chilli or sweet chilli sauce in it!?
25th Apr, 2008
I used this sauce last night with a basic veggie stir-fry (mange tout, red pepper, beansprouts) and it was still fantastic! I usually use Bart's paste as recommended, but I tried M&S too, which was different (in a good way!) - lots of citrus and coconut.


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