Viet-Style Lemongrass Prawns & Coconut Curry

Name: Viet-Style Lemongrass Prawns & Coconut Curry with Veggies, Rice & Chilli
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Asian Greens; 1 Carrot; 190 g Peeled Prawns; 1 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Coconut Milk; 1 packet Jasmine Rice; 1 packet Oyster Sauce; 1 Long Chilli; 1 drizzle olive oil; 1 cup water; ½ tsp brown sugar; ½ tbs soy sauce

with Veggies, Rice & Chilli

Recipe Development TeamUpdated on October 24, 2026

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Calories

:

638 kcal

Protein

:

22.9g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Crustaceans
Gluten
Molluscs
Wheat
Soy
May contain traces of allergens
Gluten
Soy
Wheat

Vietnamese-inspired cuisine comes together in a flash tonight. Simmer succulent chicken breast with creamy coconut milk and zingy ginger and lemongrass for bold flavours you can’t beat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1

Carrot

190 g

Peeled Prawns

(Contains: Crustaceans)

1

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Coconut Milk

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1

Long Chilli

Not included in your delivery

1 drizzle

olive oil

1 cup

water

½ tsp

brown sugar

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

Nutritional Values

Calories638 kcal

Energy (kJ)2670 kJ

Fat25.9 g

of which saturates17.5 g

Carbohydrate79.2 g

of which sugars12.2 g

Dietary Fibre22.4 g

Protein22.9 g

Sodium1960 mg

Potassium21.8 mg

Calcium1.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Thinly slice long chilli (if using). Little cooks: Under adult supervision, older kids can help grate the carrot.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add Asian greens and cook, stirring until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk, the brown sugar, the soy sauce and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.

4

• Divide jasmine rice between bowls. • Top with Vietnamese coconut and lemongrass prawn, spooning over any remaining sauce from the pan. • Sprinkle with chilli (if using) to serve. Enjoy! Little cooks: Show them how it's done and help plate up the meal!