1. Cook the Coconut Rice

Rinse jasmine rice under cold water until water runs clear.

In a medium saucepan, combine rice, coconut milk, water, salt, and optional lime leaves.

Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed.

Fluff with a fork and keep warm.

2. Prepare the Prawns

Pat prawns dry and season lightly with salt and pepper.

Heat oil in a skillet or wok over medium-high heat.

Add garlic and chilies, sauté for 30 seconds until fragrant.

Add prawns and stir-fry 2–3 minutes per side until pink and just cooked.

3. Make the Sauce

In a small bowl, mix soy sauce, honey, and lime juice.

Pour over prawns and toss to coat, cooking 1–2 more minutes until sauce is slightly thickened and glossy.

4. Assemble & Serve

Spoon coconut rice onto plates.

Top with chili garlic prawns and drizzle extra sauce from the pan.

Garnish with fresh cilantro and a lime wedge.

Serving and Storage Tips