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 Prawn Curry Traybake with Brown Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy jumbo tiger prawns, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled spicy cucumber salad on the side adds freshness and tang.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 25g honey
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour (use half)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 40g creamed coconut
- 1 unwaxed lime
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g sugar snap peas
- 180g Tenderstem broccoli
- 1 chilli (use half)
- 1 midi cucumber
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
Nutritional Information
Calories: 637
Protein: 38g
Carbs: 69g
Fat: 26g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 tbsp cornflour (use half)
- 40g sugar snap peas (use half)
- 40g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 180g Tenderstem broccoli (use half)
- 2 tsp curry powder (use a quarter) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 25g honey (use a quarter)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 chilli (use a quarter)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 624
Protein: 38g
Carbs: 66g
Fat: 26g
Satay Prawn Curry Traybake with Brown Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy jumbo tiger prawns, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled spicy cucumber salad on the side adds freshness and tang.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium baking dish, a medium bowl, a sieve & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the cucumber salad
- 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 half chilli
- Add the cucumber and sliced chilli (for those who'd like the heat) to the medium bowl. Squeeze in the juice from half the lime. Season with salt
- Turn the grill to high (240C)
Time to grill
- Trim the broccoli and cut into thirds. Drain the prawns
- Add the prawns, broccoli and sugar snap peas to the medium baking dish. Drizzle with 1 tsp oil, sprinkle over the curry powder and season with salt and pepper
- Toss to coat, then pull the prawns to the top and spread evenly. Grill for 7 mins
Build the dish
- Meanwhile, in the measuring jug, add the creamed coconut, peanut butter, ginger & garlic paste, honey, the half pack of cornflour, the juice from the remaining lime and 200ml boiling water (100ml for 1 person). Mix well until smooth and season with a generous pinch of salt
- After 7 mins, add the satay sauce mixture to the baking dish
- Toss to coat the veg and prawns, then return to the grill for another 3-4 mins, until the prawns and veg are cooked through
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the rice between bowls, with the cucumber salad alongside. Top with the satay prawn curry
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