If you want a dinner that is fast, fresh, and full of flavour, this Thai prawn stir fry is the perfect option. Using frozen raw peeled prawns, you can skip most of the prep and still create a dish that feels vibrant and restaurant quality in under 15 minutes.
It is spicy, aromatic, and well balanced with garlic, chilli, lime, and fresh vegetables, making it ideal for busy weeknights when you still want something healthy and satisfying.
Ingredients (serves 2 to 3)
- 300g frozen raw peeled prawns, thawed or cooked straight from frozen
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 to 2 red chillies, sliced
- 1 capsicum, sliced
- 1 cup green beans or broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar optional for balance
- Juice of 1 lime
- Fresh Thai basil or coriander
Instructions
Prepare the pan
- Heat oil in a wok or large pan over high heat.
Cook aromatics
- Add garlic and chilli and stir fry for 30 to 60 seconds until fragrant.
Add vegetables
- Add green beans or broccoli and stir fry for 2 to 3 minutes until slightly tender but still crisp.
Cook the prawns
- Add prawns and cook for 3 to 4 minutes until pink and fully cooked through.
Season the stir fry
- Add soy sauce, fish sauce, and sugar. Toss everything together evenly.
Finish fresh
- Squeeze in lime juice and add fresh basil or coriander just before serving.
Tips for the perfect Thai stir fry
- Use high heat for a more authentic wok style flavour
- Do not overcook prawns, remove them as soon as they turn pink
- Add sauces quickly to keep vegetables crisp
- Finish with lime and herbs for freshness and balance
Serving ideas
This dish works well with steamed jasmine rice, egg noodles, rice noodles for a lighter option, or lettuce wraps for a low carb version.
Why frozen raw peeled prawns work so well
Using frozen prawns makes this recipe faster, more affordable, and consistent. They require no prep, cook quickly, and absorb bold Thai flavours easily.
A simple freezer staple turns into a fresh, vibrant Thai inspired meal in minutes, proving that quick cooking can still be full of flavour.
