Thai Spicy King Prawns with Jasmine Rice
11 Jun

Thai Spicy King Prawns with Jasmine Rice

Neds Thai Spicy sauce was created for the chilli lovers, it is our spiciest sauce It’s a rich blend of red thai chillies, red thai curry paste, dried shrimps and a few herbs and roots to make it really flavoursome, it makes any dish come alive with an explosion of heath and flavours.

Best to be served with steamed rice or rice noodles, goes best with beef or seafood.

(serves 4 people)

  • 400g Neds Thai spicy sauce sauce
  • 280g uncooked steamed jasmine rice
  • 1 tablespoon rapeseed oil
  • 2 garlic cloves
  • 16 king prawns (uncooked heads and shell on)
  • 200g Carrots
  • 2 yellow peppers
  • 200g coconut cream
  • 1 tablespoon of fish sauce
  • 1 teaspoon of potato starch


  • Steam the rice and keep it warm in the pot
  • Put the prawns as they are in a pot, cover with water, bring to boil
  • Once the prawns are cooked, take them out, filter the water using a sieve and keep it, once cold remove the shell the head and remove the intestinal tube, if you looking for a fancier plate presentation leave the head only on on a few of the prawns to serve on top of the rice.
  • Remove the skin off the garlic cloves and gently squash them flat using the palm of your hand
  • Peel the carrot cut it into half moon shapes about 5mm thick
  • Clean the pepper of the stalk and the inside and then cut into strips about 4cm wide
  • Coconut cream comes ready to use
  • Fish sauce comes ready to use
  • Mix the potato starch with 50ml of water in a glass


  • Use a wok
  • Add the oil and gently fry the garlic till golden, then remove it
  • Add the vegetables at once and stir fry it all in for about 1 minute
  • Add the water left over from the prawns and bring to boil
  • Now add the fish sauce and the Thai spicy sauce and simmer till the it reduces the vegetable are cooked but still firm, they should not go soft
  • Add the clean prawns back in
  • Add the coconut cream stir it in till it melts and makes the sauce thick
  • To adjust the consistency of the sauce add potato starch to make it thicker or water to make thinner (should be slightly thicker than a gravy)
  • Serve with rice