Coconut Lime Prawn Rice
To celebrate the return of National Rice Week, try making this delicious, bright, tropical-inspired one-pot with creamy coconut rice, juicy prawns and pops of sweetness from peas and red pepper.
ingredients
- 15ml olive oil (1 tbsp)
- 1 red pepper (approx. 180g), finely sliced
- 30g red Thai curry paste (2 tbsp)
- 250g Arborio rice
- 400ml light coconut milk
- 600-850ml vegetable stock (as needed)
- 200g frozen peas
- 300g cooked king prawns
- Zest and juice of ½ lime (approx. 15ml juice)
method
- Step 1. Heat the olive oil in a large sauté pan or shallow casserole dish over medium heat. Add the pepper and cook for 3–4 minutes until softened.
- Step 2. Stir in the Thai curry paste and cook for 30 seconds until fragrant.
- Step 3. Add the Arborio rice and stir well to coat in the curry mixture.
- Step 4. Pour in the coconut milk and 600ml of the hot stock. Bring to a gentle simmer and cook for approximately 25 minutes, stirring occasionally. Add the remaining stock gradually as needed, until the rice is tender and creamy.
- Step 5. Stir through the peas and prawns for the final 2–3 minutes until heated through.
- Step 6. Finish with the lime zest and juice. Season to taste.
- Cook’s Tip:
- For extra freshness, finish with chopped coriander or sliced spring onions. You can swap the prawns for chunks of salmon or tofu if preferred. If the rice thickens too much while standing, loosen with a splash of hot stock before serving.
