Chilli courgette & king prawn rice

Chilli courgette & king prawn rice

A fiery and aromatic stir fry with juicy king prawns and the wonderful aniseed-like flavour of Thai basil.

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HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g Tilda Brown Basmati Rice
  • 1 tbsp sunflower oil
  • 1 courgette, diced
  • 175g pack baby corn, cut into 2cm pieces
  • 1 red chilli, deseeded and chopped
  • 165g pack extra large raw king prawns
  • ½ x 20g pack Thai basil, leaves only, plus more to serve
  • 2 tbsp Cooks’ Ingredients XO Style Sauce
  • 3 tsp light soy sauce


  1. Cook the rice according to pack instructions, then drain well.

  2. Heat the oil in a wok or large frying pan, add the courgettes, corn and chilli, then stir fry over a high heat for 3-4 minutes.

  3. Add the prawns and stir fry until the courgettes are light golden and the prawns are pink, opaque and cooked through. Add most of the basil leaves and cook for 30 seconds.

  4. Stir in the cooked rice and sauces and check the seasoning. Divide between bowls and serve, scattered with the remaining basil.

Cook’s tip

Speed up this simple supper by using a pouch of ready-cooked brown basmati rice. Heat it following the pack instructions and toss it through in step 3.


Typical values per serving when made using specific products in recipe


1,417kJ/ 337kcals



Saturated Fat












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