Thai Lime Chilli Prawns & Coconut Sauce

Thai Lime Chilli Prawns & Coconut Sauce

with Sesame Greens

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Gourmet is the name of the game with this elegant dish. From the lime, garlic and chilli on the prawns to the more-ish creamy sauce and irresistible lime zest and toasted coconut topping, it's a beautiful balance of flavours and textures.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 knob


2 clove


1 unit

long red chilli

1 bag


2 leaves

kaffir lime leaves

1 packet

banana prawns

(ContainsCrustaceans, Sulphites)

½ unit


½ packet

shredded coconut


1 bunch


1 bag

sugar snap peas

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 tin

coconut milk

1 tub

Fish Sauce & Rice Vinegar Mix

(ContainsGluten, Fish)

Not included in your delivery

olive oil

1.25 cup


2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3800 kJ
Fat41.7 g
of which saturates26.2 g
Carbohydrate82.4 g
of which sugars13.3 g
Dietary Fibre0 g
Protein44.3 g
Cholesterol0 mg
Sodium2330 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Small Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, slice the broccolini in half lengthways. Trim the sugar snap peas. Finely grate the ginger and garlic (or use a garlic press). Zest the lime to get a good pinch, then slice into wedges. Finely chop the long red chilli (if using). Roughly chop the coriander. Remove the centre veins from the kaffir lime leaves, then very finely chop. In a medium bowl, combine the banana prawns, chilli, kaffir lime, 1/2 the garlic, a generous pinch of brown sugar and a pinch of salt and pepper. Set aside.


Heat a large frying pan over a medium-high heat. When the pan is hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until slightly softened, 4 minutes. Add the sugar snap peas and mixed sesame seeds and cook until tender, 2-3 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.


In a small saucepan over a medium-high heat, add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until the sauce is heated through and fragrant, 2-3 minutes. While the sauce is cooking, return the frying pan to a medium-high heat with drizzle of olive oil and the butter. When the butter has melted, add the marinated prawns and cook, tossing, until pink and starting to curl up, 3 minutes. When the prawns are cooked, squeeze over lime juice to taste.


Divide the jasmine rice and sesame greens between bowls. Spoon over the creamy coconut sauce and top with the Thai lime chilli prawns. Sprinkle over the toasted coconut mixture and garnish with the coriander. Serve with the remaining lime wedges.