This delicious prawn stir fry is full of Thai flavours and pairs perfectly with Tilda Golden Vegetable rice or the rest of our coconut rice range.
Ingredients
Method
- 1 pouch Tilda Golden Vegetable
- 1 tbsp coconut oil
- 1 clove of garlic, crushed
- 1 thumb ginger, finely grated
- 4 dry lime leaves
- 1 red chilli, finely sliced
- 3 spring onions, sliced
- 1 tsp lemongrass paste
- 1 Pak Choi, roughly sliced
- 150g raw prawns
- Handful of fresh coriander, finely chopped
Notes
- Heat the coconut oil in a large pan or wok. Add the garlic, ginger, lime leaves, red chilli and spring onions. Fry for a few minutes until softened
- Stir in the lemongrass paste, prawns and Pak Choi and continue cooking until the prawns turn pink and the whole dish is piping hot
- Heat the rice as per instructions. Just before serving stir through the coriander.
