Prawns Easy Main

Prawn, pea and coconut paella

Name: Prawn, pea and coconut paella
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon coriander seeds, crushed or 1 teaspoon ground coriander; 6 green cardamom pods; 1 onion, finely chopped; 1-2cm piece ginger, grated; 10 curry leaves*; 2 cups (400g) basmati rice; Grated zest of 1 lemon; 1 1/2 cups (375ml) each of gluten-free chicken stock and coconut milk; 500g cooked prawns, peeled, tails intact; 1 cup (120g) frozen peas; Mint sprigs, coriander leaves and lemon wedges, to serve

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25m

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Ingredients (12)

1 tablespoon vegetable oil
1 tablespoon coriander seeds, crushed or 1 teaspoon ground coriander
6 green cardamom pods
1 onion, finely chopped
1-2cm piece ginger, grated
10 curry leaves*
2 cups (400g) basmati rice
Grated zest of 1 lemon
1 1/2 cups (375ml) each of gluten-free chicken stock and coconut milk
500g cooked prawns, peeled, tails intact
1 cup (120g) frozen peas
Mint sprigs, coriander leaves and lemon wedges, to serve

Method

1.

Heat oil in a large deep frypan over medium-high heat. Cook dry spices, stirring, for a few seconds until fragrant. Add onion, ginger and curry leaves and stir for 1-2 minutes. Add rice and stir to coat. Add lemon zest, stock and coconut milk. Partially cover, reduce heat to low and cook for 20 minutes, stirring occasionally to prevent catching. The rice should be al dente - cooked but still firm to the bite. Stir in the prawns and peas and heat through for 5 minutes. Serve with fresh herbs and lemon wedges.

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