Creamy Prawn, Coconut & Lemongrass Stir Fry




519 per portion


1 tsp coconut oil

140g fresh or frozen* prawns

80g mushrooms, sliced (any variety)

50g red or yellow bell-pepper, sliced

50g mangetout

100g cooked vermicelli rice noodles (35g uncooked weight)

a sprinkle of fresh coriander, finely chopped

for the sauce:

80ml coconut milk

1 tsp fish sauce (nam pla)

2 garlic cloves, peeled

juice of ½ a lime

1½ tsps fresh ginger, peeled

2 tsps lemongrass purée or 1 lemongrass stalk

How To

Place the sauce ingredients in a blender or food processor and blend until creamy.

Melt the oil in a wok or frying pan over a medium heat. Add the prawns and cook for 2 minutes, stirring frequently.

Add the vegetables. Stir-fry for 3-4 minutes, or until the prawns are cooked and the vegetables are tender.

Add the cooked noodles and stir. Add ¾ of the sauce. Stir well and heat thoroughly.

Serve garnished with coriander.

Store any leftover sauce in an airtight container and refrigerate for up to 3 days. Store any leftover stir fry in an airtight container and refrigerate for up to 1 day.

* If using frozen prawns, defrost thoroughly before cooking unless indicated otherwise on packaging.

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