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.
Sticky Peanut Prawns with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Nutty peanut butter creates a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With responsibly-sourced king prawns and fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
Ready in 20
High protein
Low sat fat
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 head of broccoli
- 2 pepper
Nutritional Information
Calories: 431
Protein: 28g
Carbs: 48g
Fat: 15g
Sticky Peanut Prawns with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Nutty peanut butter creates a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With responsibly-sourced king prawns and fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a measuring jug & a sieve
Prep the veg & sizzle
- Thinly slice the peppers. Cut the broccoli into small florets. Drain the prawns
- Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the pepper and prawns and cook for 6 mins, until the prawns are cooked through (make it kid friendly: serve the peppers as crunchy crudités on the side). Season with salt and pepper
Mix the peanut sauce & cook the broccoli
- Meanwhile, in the jug, combine 200ml hot water with the peanut butter. Mix until smooth, then stir in the tamari, honey, ginger & garlic paste and the juice from the lime
- Add the broccoli to the saucepan and boil for 3-4 mins, until cooked, then drain
Simmer & heat the rice
- Add the curry powder (use less for a milder flavour) to the prawn pan, toss to coat and cook for another 1 min
- Pour in the peanut sauce and stir to combine. Simmer for 2-3 mins, until hot and thickened. Season with salt and pepper
- Heat the other 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 cook for 2-3 mins, until piping hot
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the peanut prawns into bowls, with the rice and broccoli alongside
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