Thai Fried Prawns & Pineapple Rice

MACROS Per Serving (Serves 2): 334kcal, C32g, F14g, P21g

(Macros may vary depending on brands used)

Prep: 10min

Cook: 15min


1 tbsp oil

3 tbsp Thai Green Paste

4 tsp Light Soy Sauce

Bunch of Spring Onions – Green & Whites separated

for cooking, both sliced

1 Green Pepper – Chopped into small chunks

140g Pineapple Chunks

300g Cooked Rice (Brown White or mix)

(I used the Tilda Wholegrain Basmati microwave pouches)

2 Large Eggs Beaten

140g Frozen Peas

225g Tin Bamboo Shoots (Drained weight 125g)

350g Frozen Raw or Cooked Prawns

3 limes (1 juiced, the others cut into wedges for


Handful Coriander Leaves (Optional)


1. Heat Oil in Wok or large non-stick pan.

2. Fry the Spring Onion Whites until soft

3. Stir in the Pepper for 1 min then the Pineapple for 1 min more

4. Stir in the Green Curry Paste & soy sauce

5. Add the rice stir frying to mix all the vegetables

6. Push the rice mixture to one side & scramble the eggs on the other side then mix together

7. Pop the prawns, peas & bamboo shoots into the rice mix, heat through until the prawns

are cooked & the peas are tender.

8. Finally add the spring onions greens, Lime Juice & Coriander (if using)

9. Spoon into bowls & serve with extra Lime & Soy Sauce

Thai Prawns Pineapple.jpg
Angi Pilika