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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22nd Mar, 2013
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!
16th Mar, 2013
Easy to make, few ingredients and great taste. Definitely a great midweek or even Friday night supper. A 'keeper!'
10th Mar, 2013
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
9th Mar, 2013
Excellent recipe. Added sultanas and cashews together with the peas.
29th Jan, 2013
Fabulous. Really yummy :)
11th Jan, 2013
I found this recipe quite dry. Won't renew the experience.
13th Aug, 2012
I added spinach, tomato and courgette and the end result was lovely. Went down a treat with the husband! Will try the kedgeree next.
2nd Aug, 2012
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
18th May, 2012
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
11th May, 2012
made this tonight for tea and it tasted really good and very quick to make.


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