One-pan prawn pilau

One-pan prawn pilau

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(102 ratings)

Ready in 25-30 mins


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



    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



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

  • cupful frozen peas



    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



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

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



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


  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, questions and tips

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9th Mar, 2019
Really enjoyed this dish, but I think I will tweak a few things next time. I'd probably add at least another stock cube, if not a whole one. And perhaps a smidge more korma paste, just to ramp up the flavour. Maybe marinate the prawns ahead of time, but they're still fine just plain. And add some seasoning, because it does seem to lift the flavour if you add some salt. Still a really tasty dish, and nice and quick to cook.
31st Mar, 2018
Really enjoyed this dish on my own to eat for dinner tonight and it was so simple! I used a balti paste rather than korma as I had it in the cupboard already. I cooked the rice for the full 15 minutes then added the rest of the ingredients for 7 minutes and it was just right. I scored it 8/10 and will be happy to try it on my husband
25th Jan, 2018
I made this last night as I fancied something different but didn't have much time. It was amazing and I've had leftovers for lunch today. I threw some garlic in with the onions and used veggie stock instead of chicken. Not sure if it's because I used 2 stock cubes but I didn't find 2 tbsp of curry paste to be enough. Delicious!!!
4th Apr, 2015
So easy and so delicious! Will definitely be making again!
5th Feb, 2015
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!!
31st Mar, 2014
Cooked this last night for myself and my daughter. It was quick and easy and tasted fab! Will be doing it again.
3rd Oct, 2013
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.
5th Jun, 2013
Really good and easy to make. As a spaniard, it reminded me on an Indian-style paella!
13th May, 2013
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.
30th Mar, 2013
Easy and delicious!


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