Photo of Spicy prawn pilau by WW

Spicy prawn pilau

Total Time
25 min
5 min
20 min
Using a curry paste instead of individual spices in this prawn and rice dish helps it come together extra quickly. The chilli, lime and coriander, meanwhile, give it a zingy freshness.


Calorie controlled cooking spray

4 spray(s)


1 medium, diced

Patak's Curry Paste Korma Spice Paste

50 g

Carrots, raw

1 medium, grated

White basmati rice, dry

250 g

Vegetable stock cube

1 cube(s), to make 600ml

Prawns, Raw

150 g, cooked and peeled

Peas, frozen, boiled

150 g


1 medium, wedges to serve

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s), roughly chopped

Chilli, green or red

1 individual, deseeded and thinly sliced to serve


  1. Mist a large, deep pan with cooking spray and fry the onion and curry paste over a medium heat for 5 minutes until the onion has softened, adding a splash of water if the paste starts to stick.
  2. Add the carrot and cook for a further minute, then add the rice, stir to combine, and cook for another minute.
  3. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the prawns and peas, then cover and remove the pan from the heat. Let stand for 5 minutes, until the peas and prawns are heated through.
  4. Stir in the lime juice and half the coriander, then season to taste. Divide between bowls, top with the remaining coriander and the sliced chilli then serve with the lime wedges on the side.