One-pan prawn pilau

One-pan prawn pilau

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(105 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

    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

    Prawn

    praw-n

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

  • cupful frozen peas
    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
    Chillies

    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

    Lemon

    le-mon

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

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, questions and tips

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donovanu's picture
donovanu
18th May, 2012
5.05
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
jul34es
11th May, 2012
5.05
made this tonight for tea and it tasted really good and very quick to make.
lizzydripping1
1st May, 2012
5.05
lovely
emmypendle
8th Mar, 2012
Going to try this tonight. Hope it goes well :)
samgkenny
18th Feb, 2012
5.05
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.
burtk64
27th Jan, 2012
5.05
Really tasty dish enjoyed by the whole family. I doubled the amount of prawns as I didn't think the amount specified would be enough - glad that I did.
martinnottage
22nd Dec, 2011
5.05
Effort v result is fantastic. Very tasty, I use other pastes (balti or rogan josh). Like others I add more prawns 200-250g (at the request of my daughters) - it depends what you are having with it. If this is your main course/supper then I suggest you up the amount of prawns. Doing with a tarka dal tonight (see Natco website for recipe).
abii
7th Dec, 2011
I had a kilo of prawns to use up (long story) so I doubled all the quantities and made this for my church group. So quick and easy, I will definitely make it again! One person doesn't like chillies but it was still tasty without. I will use a stronger curry paste next time though, because Balti was a bit bland without the chillies.
alinabake
29th Nov, 2011
Oh dear, I wanted to make this recipe and went out and bought some readymade balti sauce but unfortunately have got the actual sauce not the paste. Can I still use it? Can anyone help pls thanks
becstick
18th Nov, 2011
5.05
Amazingly tasty for so few ingredients. Easy recipe to follow & make, it's now been added to the family recipe book and will be made again.

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