Thai coconut prawn poke bowl with chilli ginger dressing

This prawn poke bowl recipe is a winner! The combination of fresh Thai flavours, rich coconut milk and fresh vegetables is simply delicious. Serve for a tasty weeknight meal the whole family will love

By Sarah Murphy
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Thai coconut prawn poke bowl
  • 2 cup white short-grain rice
  • 270 millilitre can coconut milk
  • 2 cup water
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon peanut oil
  • 4 finger eggplants, cut into 1.5cm rounds
  • 1 bunch baby bok choy, quartered
  • 500 gram king prawns, peeled, deveined, tails intact
  • toasted flaked coconut to serve
  • 3/4 cup loosely packed Thai basil leaves
  • 2 long red chillies, thinly sliced
  • 2 centimetre piece ginger, peeled, grated
  • 2 tablespoon peanut oil
  • 2 tablespoon light soy sauce
  • 2 tablespoon honey
  • 1 sesame oil
  • finely grated zest and juice of 1 lime


  • 1
    In a medium saucepan, combine rice, coconut milk, water and salt on medium. Cook, covered, for 15 minutes, not stirring. Remove from heat and set aside, covered, for 10 minutes.
  • 2
    For the dressing: In a medium bowl, combine all ingredients. Set aside.
  • 3
    In a large frying pan, heat oil on high. Sauté eggplants for 8-10 minutes until golden and soft. Set aside.
  • 4
    In the same pan, sauté bok choy for 2-3 minutes until just wilted. Toss through dressing with eggplant. Stir-fry prawns for 3-4 minutes.
  • 5
    Serve coconut rice topped with vegetables and prawns. Accompany with toasted flaked coconut, if desired.