Thai Prawn and Coconut Rice | Spekko Rice
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Thai Prawn and Coconut Rice

Thai Prawn and Coconut Rice

Just so fragrant and very much Thai in heritage. Quick, delicious and satisfying.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 sprig curry leaves
    5 ml (1 tsp) finely grated fresh ginger
    5 ml (1 tsp) mustard seeds
    50 g butter
    125 ml (1/2 cup) desiccated coconut
    10 ml (2 tsp) chilli flakes
    250 g prawns, cleaned
    1 lime, zested
    500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
    65 ml (1/4 cup) chopped fresh coriander
    65 ml (1/4 cup) chopped spring onions
    lemon wedges to serve
    salt and pepper


    1.Fry curry leaves, ginger and mustard seeds in butter until mustard seeds begin to pop.
    2.Add desiccated coconut and red chilli and cook for a minute.
    3.Add prawns and lime zest and cook for a minute until prawns are just done.
    4.Stir in cooked rice and remove from heat.
    5.Mix through coriander and spring onions. Season to taste.
    6.Serve with lime wedges.

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