Fragrant Vietnamese-style Lemongrass King Prawn Curry

Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
4 tsp lemongrass purée

(lemongrass, water, acidity regulator: citric acid, cornflour)
1 handful of fresh coriander
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
200g brown rice

(100% Brown Rice)
2 tbsp tomato purée
360g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
160g mangetout
2 pak choi
40g creamed coconut
2 onion

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	442Kcal
	523kJ	1850kJ
Fat	3.7g	13g
of which saturates	1.9g	6.8g
Carbohydrates	16g	58g
of which sugars	3.2g	11g
Protein	6.9g	25g
Salt	0.27g	0.97g
Fibre	2.7g	9.7g

Back

High protein 8 plants

Fragrant Vietnamese-style Lemongrass King Prawn Curry

Prep time: 15 mins

Total time: 30 mins

Cuisine: Vietnamese

Food group: Shellfish

Inspired by bo kho, a traditional Southern Vietnamese stew, you're going to love these warming flavours. Think responsibly-sourced king prawns, fluffy rice, fragrant lemongrass, curry powder and plenty of ginger and garlic. You'll add mangetout for your greens and scatter with coriander for freshness.

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

Cook the rice & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Meanwhile, finely slice the onions. Trim and cut the pak choi into bite-sized pieces. Dissolve the creamed coconut in the jug with 300ml boiling water

Build the dish

Heat the large frying pan with 1 1/2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until beginning to soften
Add the ginger & garlic paste, lemongrass puree, tomato puree and curry powder and cook for 1 min, until fragrant
Add the coconut mixture. Bring to the boil, then add the prawns and simmer for 9 mins, until the sauce thickens and the prawns are pink and cooked through

Last bits

When the prawns have 5 mins remaining, add the mangetout and pak choi to the pan and cook until tender
Roughly chop the coriander
Stir through the hot honey and half the coriander. Season with salt and pepper

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Serve the curry into bowls, with the rice alongside. Sprinkle over the remaining coriander