One-pan prawn pilau

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Good Food

29 ratings

Recipe by Good Food

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1. Video tutorial: Preparing chillies

1. Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
2. Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
3. Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

Making it different

Add 400g/14oz chopped smoked haddock in with the stock, add chopped hard-boiled egg and omit the prawns to make kedgeree. Or use cooked, chopped chicken instead of prawns. Make some raita by mixing finely chopped cucumber and chopped mint with natural low-fat yogurt to serve.

Per serving

340 kcalories, protein 18g, carbohydrate 65g, fat 3 g, saturated fat 1g, fibre 2g, salt 2.38 g

'A very quick recipe to make even though I don't often cook rice. I particularly enjoyed the prawns. Next time I make this, I will try using coconut milk in place of the stock.'

Latest comments and suggestions

Results 21-36

• Miss B

  26 January 2009

  Miss B commented on this recipe

  Fab - easy and just one pot! Great for a takeaway feel and low in fat! Great with chicken too!

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• Sadie

  12 February 2009

  Sadie commented on this recipe

  I was making this for me and my three male housemates who have huge appetites so I increased the quantities and added a tin of coconut milk along with the stock. It turned the dish a rather murky colour but was very tasty nonetheless. I also added chopped peppers. Nice served with naan bread.

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• weeble cooks

  28 February 2009

  weeble cooks rated and commented on this recipe

  

  I used fresh prawns, shelled, & added before the peas & chilli. Will make again

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• Shrimp

  17 March 2009

  Shrimp rated and commented on this recipe

  

  great recipe, i used madras curry paste instead of korma. quick and easy.

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• Kate James

  05 April 2009

  Kate James rated and commented on this recipe

  

  Very simple and very tasty.

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• Gillh007

  07 April 2009

  Gillh007 rated and commented on this recipe

  

  This is just so easy - rice perfect every time. You will never buy this as a fast food pack from the supermarket again! Excellent for the freezer. Well done Good Food!

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• p*elephant

  11 April 2009

  p*elephant rated and commented on this recipe

  

  This was so yummy. I used Tikka Masala paste as I didn't have korma and added some chicken I had left over. Will be a new favorite I think!

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• Erica

  12 May 2009

  Erica rated and commented on this recipe

  

  This was really good. I didn't have any korma paste so i added 1 rounded tablespoon of medium curry paste. i found this made it quite spice but i thought this made it taste nicer, if anything. Really, really, really yummy!

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• nhoneymonster

  16 June 2009

  nhoneymonster rated this recipe

  

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• andysum

  25 June 2009

  andysum rated this recipe

  

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• Jo's Recipes

  31 July 2009

  Jo's Recipes rated and commented on this recipe

  

  Easy to make, easy to follow. May only add slightly less chilli next time for me. Really tasty, used the exact curry paste suggested, great flavour.

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• SarahH

  12 August 2009

  SarahH rated and commented on this recipe

  

  Made this for dinner the other night. Lovely and quick - very tasty indeed.

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• Hilary Hobart

  07 September 2009

  Hilary Hobart rated and commented on this recipe

  

  Excellent. Very easy to make and would be good with any left over meat from Sunday lunch. We used Madras paste and it worked perfectly.

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• Scrappee

  21 September 2009

  Scrappee rated this recipe

  

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• HollyWoozle

  11 October 2009

  HollyWoozle rated and commented on this recipe

  

  I followed his recipe exactly (maybe with a touch more curry paste but thats all) and it was absolutely delicious! I often struggle to make meals really flavoursome (even when I follow recipes carefully) but this was super easy to make and was really tasty and moreish. I think the lemon wedges are a great idea as they complemented the meal well. I used Patak's korma curry paste and I would definitely make this meal again.

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• JustJaki

  25 October 2009

  JustJaki rated and commented on this recipe

  

  Made this delicious recipe for dinner using Pataks Korma, as I had some leftover in the fridge, plus a large shake of chilli powder as I forgot the chilli when I went shopping. This perked it up a little and gave us all a nice glow. Very, very moreish & I will make again when the prawns are on offer again in Sainsbury.

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Ingredients

• 2 tbsp korma curry paste (Patak's is good)
• 1 small onion , finely chopped
• 300g basmati rice , rinsed and drained
• 700ml chicken stock made from a cube
• 150g pack cooked peeled prawns , defrosted if frozen
• cupful frozen peas
• 1 red chilli , sliced into rings
• handful coriander leaves, chopped
• lemon wedges, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 2 tbsp korma curry paste (Patak's is good)
• 1 small onion , finely chopped
• 300g basmati rice , rinsed and drained
• 700ml chicken stock made from a cube
• 150g pack cooked peeled prawns , defrosted if frozen
• cupful frozen peas
• 1 red chilli , sliced into rings
• handful coriander leaves, chopped
• lemon wedges, to serve

Per serving

340 kcalories, protein 18g, carbohydrate 65g, fat 3 g, saturated fat 1g, fibre 2g, salt 2.38 g

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