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This super refreshing mint salad is filled with cooling herbs with a sweet yet sour dressing. Cut up a small Thai chili and add it to the salad for some zing. In place of prawns, salmon also works really well with the coconut sauce.


Coconut Prawns:

1 Package Thai Curry RightRice

1 ⅓ Cup Vegetable Stock

1 lbs Raw Prawns

1 5oz can of Full Fat Coconut Milk

1 inch of Ginger cut into strips

3 Cloves of Garlic Crushed

1 Tsp Salt

1 Tsp Pepper

1 package Garlic Herb RightRice


¼ Cup of Mint

¼ Cup of Basil

2 Tbsp sliced Green Onions

1 Tbsp Lemongrass chopped fine

2 Cups of Mixed Greens


¼ Cup Rice Vinegar

½ Cup Olive Oil

Juice and rind of 1 lime

2 Tsp Fish Sauce

1 Tbsp Date Syrup (sub Maple Syrup)

1 Tsp Grated Ginger

1 Tsp Finely chopped Lemongrass


Prepare the RightRice according to the packaging directions, using vegetable stock as the liquid. As it sits for 12 minutes, prepare the coconut prawns.

Once cooked, fluff with a fork and transfer to a large plate to cool.

In a large frying pan reduce the coconut milk with the ginger and garlic on medium-high heat. This will take about 15 minutes. 

Once the coconut milk has reduced to about 1/4 cup add in the prawns and cook for 2 minutes on one side and flip and cook for another 2 minutes. Season with the salt and pepper.

Mix the salad greens and herbs with the cooled rice in a large bowl and top with the coconut prawns.

Place the dressing ingredients in a bowl and mix well and serve on the side.