Fragrant Vietnamese-style Tiger Prawn & Coconut Stew

Serving size

1 person 2 people 4 people

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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, 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

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	444Kcal
	482kJ	1856kJ
Fat	3.1g	12g
of which saturates	1.3g	5.1g
Carbohydrates	15g	57g
of which sugars	4.8g	18g
Protein	8.1g	31g
Salt	0.05g	0.19g
Fibre	2.3g	8.7g

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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, 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)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	470Kcal
	511kJ	1967kJ
Fat	4.3g	17g
of which saturates	2.5g	9.6g
Carbohydrates	15g	59g
of which sugars	5.0g	19g
Protein	6.1g	24g
Salt	0.18g	0.69g
Fibre	2.7g	11g

Back

High protein 8 plants Low sat fat

Fragrant Vietnamese-style Tiger Prawn & Coconut Stew

Prep time: 15 mins

Total time: 30 mins

Cuisine: Vietnamese

Food group: Shellfish

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.

Cooking Instructions

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.

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