Thai prawn and coconut rice
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3-4 tbsp Thai green curry paste, according to taste
- 150g dried basmati rice
- 1 x 400ml tin lighter coconut milk
- 1 x 225g pack frozen Taste the Difference cooked and peeled jumbo king prawns
- 100g frozen peas
- juice of ½ lime
- 1 x 31g pack fresh coriander, chopped
Step by step
Heat the oil in a medium saucepan and gently cook the onion for 5 minutes until starting to soften. Add the curry paste and cook for 1 minute, stirring, then mix in the rice. Add the coconut milk and a pinch of salt. Bring to a gentle simmer, cover and cook over a low heat for 10 minutes until the rice has absorbed nearly all the liquid.
Add the prawns and peas (plus a splash of water if the rice is looking dry) and cook gently, covered, for a further 6-7 minutes until the rice has absorbed the liquid and is tender, and the prawns are piping hot. Gently stir in the lime juice and most of the coriander, fluffing up the rice grains gently with a fork before serving in bowls. Scatter with the remaining coriander and add lime wedges to serve.