The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Satay King Prawn Curry Traybake with Wild Basmati Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill responsibly-sourced jumbo tiger prawns, then coat in a velvety peanut satay sauce. Pair with speedy wild basmati rice for extra ease. A pickled cucumber salad on the side adds freshness and tang. A guaranteed hit with the whole family!
Ready in 20
High protein
6 plants
Family-friendly
Serving size
Ingredients
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 80g sugar snap peas
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 chilli
- 1 cucumber
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 unwaxed lime
- 1 tbsp cornflour (use half)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 40g creamed coconut
- 1 head of broccoli
Nutritional Information
Calories: 482
Protein: 29g
Carbs: 49g
Fat: 19g
Satay King Prawn Curry Traybake with Wild Basmati Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill responsibly-sourced jumbo tiger prawns, then coat in a velvety peanut satay sauce. Pair with speedy wild basmati rice for extra ease. A pickled cucumber salad on the side adds freshness and tang. A guaranteed hit with the whole family!
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Boil a half-full kettle
- Pull out a large frying pan, an ovenproof dish, a medium bowl & a measuring jug
Grill the prawns
- Drain the prawns, then place into the ovenproof dish and grill for 5 mins, until pink and almost cooked through
Make the satay sauce
- Cut the broccoli into small florets
- Dissolve the creamed coconut in the jug with 300ml boiling water. Stir in the peanut butter to melt
- Add the tamari, ginger paste, honey, juice from 1 lime and the half pack of cornflour. Mix well until smooth
Build the dish
- After 7 mins, add the satay sauce mixture to the ovenproof dish
- Toss the broccoli and the sugar snap peas into the sauce, pull the prawns on top of the veg, then place back under the grill for 6-7 mins, until the prawns and veg are cooked through
Assemble the cucumber salad
- Meanwhile, halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons. Deseed and thinly slice the chilli
- Add the cucumber and chilli (for those who'd like the heat) to the medium bowl, along with the juice from the other lime. Season with salt
Heat up the rice & plate up
- Heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the rice into bowls, topped with the satay prawn curry and cucumber salad
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