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Photo of Prawn and vegetable stir-fry by WW

Prawn and vegetable stir-fry

Total Time
20 min
10 min
10 min
This light and tangy stir-fry is the ideal meal for a busy weeknight – all you need is 20 minutes to prep and cook this Asian winner so you can put your feet up.


Peanut oil

1 tbs

Red curry paste

2 tbs

Red onion

1 medium, sliced

Raw peeled prawns

500 g, peeled with tails intact

Red capsicum

1 medium, thinly sliced

Light evaporated milk

1½ cup(s), (375ml)

Bok choy

1 bunch(es), leaves seperated

Bean sprouts

1 cup(s)

Fresh coriander

¼ cup(s)


  1. Heat a wok over high heat. Add oil and heat for 30 seconds. Add curry paste and onion and stir-fry for 1–2 minutes. Add prawns and capsicum and stir-fry for 2 minutes or until prawns are golden.
  2. Add milk and bring to the boil. Reduce heat to low and simmer for 2 minutes. Add bok choy and cook, stirring, for 1 minute or until tender. Serve prawn and veg stir-fry topped with bean sprouts and fresh coriander.


SERVING SUGGESTION: Steamed or boiled white rice.