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One-pan prawn pilau

One-pan prawn pilau

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(83 ratings)

Ready in 25-30 mins

Easy

Serves 4
Make an exotic meal without fuss with this one-pan prawn pilau

Nutrition and extra info

Nutrition: per serving

  • kcal340
  • fat3g
  • saturates1g
  • carbs65g
  • sugars0g
  • fibre2g
  • protein18g
  • salt2.38g
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Ingredients

  • 2 tbsp korma curry paste (Patak's is good)
  • 1 small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g basmati rice, rinsed and drained
  • 700ml chicken stock made from a cube
  • 150g pack cooked peeled prawns, defrosted if frozen

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • cupful frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 red chilli, sliced into rings

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • handful coriander leaves, chopped
  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  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.

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Comments (95)

KateB's picture
5

So easy and so delicious! Will definitely be making again!

kapatu's picture
5

Easy, quick and delicious!! I did it with madras curry paste as that's what I had and added some cherry tomatoes with the peas and prawns. Lovely!!

Sarahjane52's picture

Cooked this last night for myself and my daughter. It was quick and easy and tasted fab! Will be doing it again.

geordielass78's picture

I always add some garlic (2-4 cloves depending on size) and I use fish stock if I have the cubes (chicken works too, mind you) and it always turns out great. I use it as a base recipe for variations on the theme, add some sliced mushrooms or a handful of cherry tomatoes cut in half, or some tinned chickpeas - for that matter you can add all three. Green beans work just as well (or can be used with) peas and if you don't have prawns in the freezer, finely chop a couple of chicken breasts and fry them off with the onions at the start. As someone else said any curry paste works so you can make it with a subtly different flavour every time. It's not haute cuisine, but you have a tasty and quick week-night dinner ready in less than half an hour - it's a great recipe.

rachpascy's picture
4

Really good and easy to make. As a spaniard, it reminded me on an Indian-style paella!

queenb87's picture
5

The boyfriend and I tried this tonight as part of our new low fat health drive, and we were amazed at how great it was. We didn't dry fry the onions (used a couple of sprays of fry-lite instead) and we had chilli flakes instead of chillis, but it was absolutely fantastic! We'll definitely be having this more often.

carolinesandford's picture
5

Easy and delicious!

thepages's picture
5

I love this recipe and as I always have the ingredients in the cupboard I can make it whenever. I have also replaced the peas with spinach, varied the type of curry paste and usually use more prawns than suggested. Delicious!

gill_david's picture
5

Easy to make, few ingredients and great taste. Definitely a great midweek or even Friday night supper. A 'keeper!'

macskitchen's picture
5

Excellent. I didn't bring it off the heat though (I like my food piping hot!) and put the chilli, prawns and peas in for the last 5 minutes cooking time. Definitely do again

cshobbs's picture

Excellent recipe. Added sultanas and cashews together with the peas.

hollywhetter's picture
5

Fabulous. Really yummy :)

chardonbleu's picture
2

I found this recipe quite dry. Won't renew the experience.

junerooney's picture
4

I added spinach, tomato and courgette and the end result was lovely. Went down a treat with the husband! Will try the kedgeree next.

jenny101uk's picture
4

Very easy to prepare and cook, ideal for me with two little ones, took out kids portions before adding the chilli, very tasty. Will try with chicken, in fact any cooked meat or fish could be added, might try some other versions.

donovanu's picture
5

I made this for friends who came to dinner, one who is lactose intolerant and they all loved this recipe! I had never made it before so was taking a gamble but it turned out great! I used brown rice instead of basmati so added about half a pint extra of water while it was cooking. The lemon wedges and coriander garnish made it look great and I served it with Tzatsiki to counter the spiciness. Would definitely recommend!!

jul34es's picture
5

made this tonight for tea and it tasted really good and very quick to make.

lizzydripping1's picture
5

lovely

emmypendle's picture

Going to try this tonight. Hope it goes well :)

samgkenny's picture
5

Very little effort for something that was delicious .. I also doubled the prawns. Next time I would add some cardamon and turmeric .. will definitely be making again soon.

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