Sweet & hot prawn & pineapple curry
A rich and fragrant prawn curry, ready to eat in just half an hour
Speedy prawn fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 red onion
- 200g pack mixed vegetablemedley
- 200g pack large prawnraw or cooked, defrosted if frozen
- 3 garlic clovesfinely chopped
- 2 tbsp Thai fish sauce
- 500g cooked, riceuse home-cooked or Tilda Rizazz basmati rice
- chopped corianderand soy sauce, to serve
Nutrition: per serving (no soy)
- kcal249
- fat4glow
- saturates1g
- carbs43g
- sugars4g
- fibre1g
- protein14g
- salt1.74g
Method
step 1
Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)
step 2
Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.
