Save to your scrapbook
Thai prawn & pea pilaf
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
1 onion, finely chopped
250g basmati rice
600ml vegetable stock, warmed
50g pot Blue Dragon
Thai Green Curry Paste
100g frozen peas
200g pack Waitrose Trimmed Sugar Snap Peas, sliced lengthways
2 x 150g packs essential Waitrose Raw King Prawns
28g pack fresh coriander, roughly chopped
Lime wedges, to serve
1. Heat the olive oil in a large saucepan over a medium heat and add the onion. Fry for 3 minutes then add the basmati rice and toss with the onion. Stir in the stock and curry paste, cover and bring to the boil. Reduce the heat to low, place the lid back on and cook for 10 more minutes.
2. Stir in the peas, sugar snap peas and prawns, cover the pan and cook for a further 6-8 minutes on a low heat until the prawns are cooked through.
3.Fluff up the rice with a fork and stir through the coriander. Serve immediately with lime wedges.
This works great with leftover cooked roast chicken. Stir through for the last 2-3 minutes until piping hot.
Typical values per serving:
This recipe was first published in June 2017.