One-pan Prawn Pilau
Deliciously fragrant and bursting with flavors, this korma prawn rice dish is a delightful meal that comes together with ease. The aromatic curry paste infuses the rice with a depth of spiced goodness, complemented by the sweetness of prawns and the vibrant colors of peas and chillies. Topped with fresh coriander and a squeeze of zesty lemon, this dish is sure to tantalize your taste buds with every bite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
Yield
Serves 4
Nutrition
- Calories: 340 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 2.38 milligram of sodium
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