Spicy prawn pilau
9
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
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
Lime
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
Instructions
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.
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