Coconut-fried rice with tom yum prawns

This beautifully flavoured coconut-fried rice recipe is fantastic topped with tom yum prawns and enjoyed for an aromatic family meal that everyone will love

By Jennene Plummer
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 1 1/2 cup jasmine rice (see recipe tip)
  • 3/4 cup water
  • 275 millilitre coconut milk
  • 500 gram prawns, peeled, deveined
  • 2 tablespoon tom yum paste
  • 2 tablespoon coconut or vegetable oil
  • 250 gram butternut pumpkin, peeled, seeded, thinly sliced
  • 2 shallots, finely sliced
  • 1 tablespoon ginger, finely chopped
  • 1 bunch choy sum, stems, leaves chopped
  • 2 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 250 gram cherry tomatoes, halved
  • 1/3 cup flaked coconut, toasted
  • 1/3 cup coriander leaves
  • lime wedges to serve


  • 1
    Using a colander, rinse rice under cold water until water runs clear.
  • 2
    In a medium saucepan, combine rice, water and coconut milk. Bring to the boil, then reduce heat to low. Simmer, covered, for 10-12 minutes until liquid absorbs. Set aside, covered, for 15 minutes, then spread over a baking tray to cool.
  • 3
    In a medium bowl, combine prawns with half the tom yum paste and 1 tablespoon coconut oil, mixing well. Heat a wok or large frying pan on high, then stir-fry prawns and paste for 2-3 minutes until cooked through. Transfer to a plate, cover and keep warm.
  • 4
    Wipe wok. Heat remaining oil in wok on high. Stir-fry pumpkin for 1 minute, then add shallots and ginger. Stir-fry for a further 1 minute.
  • 5
    Add rice to wok with choy sum stems and stir-fry for 3-4 minutes to heat through. Add leaves, fish sauce and sesame oil, stir-frying for 1 minute.
  • 6
    Remove from heat, then toss cherry tomatoes through. Serve topped with prawns, coconut and coriander. Accompany with lime wedges.


  • Cook rice a day ahead to allow grains to dry slightly. They’ll hold a better shape and won’t go soggy.