Enticing – Thai Creamy Prawn Coconut Rice

By January 5, 2021Pasta/Rice, Side
This Thai style full of flavour creamy coconut rice with a hint of kaffir lime leave and chopped coriander stir through not forgetting the pieces of prawn meat and 2 whole prawns placed on top with a sprig of coriander for garnish. Served in a royal blue rimmed bowl . Enjoy!

This delicious flavoured Prawn-Coconut-Coriander-Kaffir Lime 

Creamy Coconut Rice is so Yummy as a side or double as a meal

I Dare you to try!



Prep time

6 Minutes

Cooking time

3 Minutes (+ Rice)


      • 1  coriander root
      • 2 cloves garlic
      • ¼ teaspoon white peppercorns
      • ⅓ cup cooked Thai Jasmine rice
      • ½ tablespoon vegetable oil
      • 4 medium green prawns peeled and deveined
      • 1 teaspoon palm sugar
      • 2 teaspoons fish sauce
      • ¼ cup coconut cream
      • 1 kaffir lime leaf, finely chopped
      • 1 tablespoon chopped coriander *optional 
      • A sprig of coriander for garnish *optional


    • In a Mortar and Pestle, grind the coriander root, garlic, and peppercorns to a paste
    • Roughly chop 2 prawns and keep the remaining 2 whole
    • Heat the oil in a medium-size pan or wok, add the paste and stir until aromatic
    • Add 2 whole prawns and cook for 1-2 minutes on each side, remove set aside
    • Now add the chopped prawns and stir while cooking 1-2 minutes or till cooked (add a little more oil if necessary)
    • Add the palm sugar, fish sauce, and coconut cream
    • Stir in the cooked rice, finely chopped kaffir lime leaf, and *optional coriander, fold to combine
    • Spoon into a serving bowl, place the whole prawns on top with a sprig of *optional coriander
    • Serve and Enjoy!


    • Served as a side or you can double the recipe and serve as a meal
    • This recipe is used in my “Salmon with Creamy Coconut Rice and Red Chilli Sauce”
    • Inspired by The Spirit House Cooking Class and adapted for one
    • Did you know that you can freeze cooked rice for up to 1 month in your freezer

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