King Prawns in Coconut Rice with pak choi and mushrooms


  1. Heat 2 tablespoons of the sesame oil in a large frying pan or wok.  Add the rice and cook until it absorbs the oil.
  2. Add the cumin seeds, cinnamon stick, lime leaves, coconut milk and water. Season with salt and pepper and bring to the boil. Simmer, with a lid on the pan, for 12 minutes.
  3. Once the rice is cooked, thinly slice the pak choi and place on top of the rice, cover with the pan lid and leave to stand.
  4. Heat the other 2 tablespoons of sesame oil in a frying pan. Add the garlic, ginger and chilli and fry for 30 seconds.
  5. Add the mushrooms and fry for 1 minute, stirring frequently to make sure the ginger does not burn.
  6. Add the prawns and fry until they turn pink. Add the lime juice and the fish sauce. Cook until the sauce bubbles.
  7. Pile on top of the rice and sprinkle the coriander over.


  • 4 tablespoons sesame oil
  • 1 1/2 mugs basmati rice
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 4 lime leaves
  • 400ml tin coconut milk
  • 2 mugs water
  • salt and pepper
  • 2 pak choi
  • 3 garlic cloves, finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 fat red chilli, finely chopped
  • 250g chestnut mushrooms
  • 500g raw king prawns
  • 2 tablespoons Thai fish sauce
  • juice of a lime
  • 1 tablespoon freshly chopped coriander






prep time

30 Minutes

cook time



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