Creamy Prawn, Coconut & Lemongrass Stir Fry
A fragrant, Creamy Prawn, Coconut & Lemongrass Stir Fry brings Thai-inspired flair with succulent prawns simmered in a coconut milk base spiked with fresh lemongrass, ginger, and garlic. Bright vegetables like courgette, bell pepper, and snap peas add crunch and colour, while lime juice and chilli flakes lift the dish with vibrant acidity and gentle heat. Quick to whip up yet layered in flavour, it’s ideal for light dinners, low-carb lunches, or prepping a zingy twist on stir fry night.
Ingredients
- 1 tsp coconut oil
- 140 g prawns fresh or defrosted
- 80 g mushrooms sliced
- 50 g bell-pepper red or yellow, sliced
- 50 g mangetout
- 100 g vermicelli rice noodles cooked
- fresh coriander chopped, to garnish
- 80 ml coconut milk
- 1 tsp fish sauce
- 2 garlic cloves
- 0.5 lime juice of
- 1.5 tsps fresh ginger
- 2 tsps lemongrass purée or 1 stalk
Instructions
- Blend coconut milk, fish sauce, garlic, lime juice, ginger and lemongrass into a creamy sauce.
- Heat coconut oil in a wok over medium heat. Add prawns and cook for 2 minutes, stirring frequently.
- Add mushrooms, bell-pepper and mangetout. Stir-fry for 3–4 minutes until prawns are cooked and veg is tender.
- Add cooked noodles and ¾ of the sauce. Stir well and heat through.
- Serve garnished with fresh coriander.
Nutrition
Calories: 362kcalCarbohydrates: 51gProtein: 15gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 88mgSodium: 733mgPotassium: 459mgFiber: 3gSugar: 3gVitamin A: 1190IUVitamin C: 54mgCalcium: 81mgIron: 3mg
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