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.
Fragrant Vietnamese-style Tiger Prawn & Coconut Stew
Inspired by bo kho, a traditional southern Vietnamese stew. Think responsibly-sourced jumbo tiger prawns, fragrant lemongrass, curry powder and plenty of ginger and garlic. Add mangetout for your greens and scatter with coriander for freshness. Finish with a squeeze of lime for that final zing.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (100% Brown Rice)
- 80g mangetout
- 1 handful of fresh coriander
- 1 shallot
- 15g creamed coconut
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
- 2 tbsp tomato purée
- 15ml hot honey (honey, chilli extract)
- 1 carrot
Nutritional Information
Calories: 444
Protein: 31g
Carbs: 57g
Fat: 12g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 80g mangetout (use half)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 15g creamed coconut
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 15ml hot honey (use half) (honey, chilli extract)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 tbsp tomato purée (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 470
Protein: 24g
Carbs: 59g
Fat: 17g
Fragrant Vietnamese-style Tiger Prawn & Coconut Stew
Inspired by bo kho, a traditional southern Vietnamese stew. Think responsibly-sourced jumbo tiger prawns, fragrant lemongrass, curry powder and plenty of ginger and garlic. Add mangetout for your greens and scatter with coriander for freshness. Finish with a squeeze of lime for that final zing.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Roughly dice the shallot. Cut the carrot into 1cm half-moons. Quarter the lime. Roughly chop the coriander
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
Get your simmer on
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and shallot, and cook for 3-4 mins, until the veg begins to soften
- Add the ginger & garlic paste, lemongrass puree, tomato puree and curry powder and cook for 1-2 mins, until fragrant
- Stir in the coconut mixture and prawns. Bring to the boil, then simmer for 10 mins, until the prawns are pink and cooked through, and the sauce has thickened
- In the final 3 mins of cooking, add the mangetout and cook until tender
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Add the honey and a squeeze of lime to the sauce. Season with salt and pepper to taste
- Share the stew between bowls, with the rice alongside
- Top with the chopped coriander and garnish with the remaining lime wedges
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