zoom Curried prawn rice with coconut & mango

    Save to your scrapbook

    Curried prawn rice with coconut & mango

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Curried prawn rice with coconut & mango

    • Low Fat
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes

    Serves: 2


    1 small mango, peeled, stoned and finely chopped
    1 large onion, finely chopped
    ½ x 28g pack coriander, chopped
    Finely grated zest of 1 lime, plus 2 tsp juice
    300ml Cooks’ Ingredients Fish Stock
    ½-1 tsp Cooks’ Ingredients Crushed Chillies
    15g Bart Creamed Coconut, roughly chopped
    1 tbsp dried curry leaves
    175g frozen essential Raw King Prawns
    250g pack microwaveable basmati pilau rice 


    1. Combine the mango, 1 tbsp of the chopped onion, a quarter of the chopped coriander and the lime zest and juice in a small bowl. Mix well.

    2. Put the remaining onion in a large frying pan with the stock, chillies, coconut and curry leaves and bring to the boil. Cook for 2 minutes until the liquid thickens. Reduce the heat to low. Add the frozen prawns and cook very gently for about 5 minutes until the prawns have turned pink and opaque.

    3. Add the rice and remaining coriander to the pan and break up the rice with the back of a spoon. Heat thoroughly for 2-3 minutes until the rice is piping hot. Serve scattered with the mango mixture.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars