zoom Thai prawn & pea pilaf

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    Thai prawn & pea pilaf

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    Thai prawn & pea pilaf

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

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    Cook’s tip

    This works great with leftover cooked roast chicken. Stir through for the last 2-3 minutes until piping hot.


    Average user rating

    4 stars