650g raw, peeled garlic prawns
¼ cup madras curry paste
1 cup basmati rice, rinsed
2 cups frozen peas, corn and capsicum
¾ cup chopped fresh coriander
Lemon wedges, to serve OPTIONAL
Heat 2 teaspoons vegetable oil in a large, non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, turning occasionally, for about 3 minutes, or until cooked through. Remove. Cover lightly with foil to keep warm.
Add 2 teaspoons vegetable oil to same pan over a medium heat. Add paste. Stir for about 1 minute, or until fragrant. Stir in rice and 2 ½ cups water.
Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 8 to 10 minutes, or until liquid is absorbed and rice is tender. Un-cover.
Add frozen vegetables. Cook, stirring for about 2 minutes, or until vegetables are tender. Return prawns with coriander. Stir for a further 1 to 2 minutes, or until prawns are heated through. Season with salt and pepper.
Serve with lemon wedges (optional).
TIP! Madras is a hot curry paste. It can be replaced with a mild paste, so check jars for heat rating. Garlic prawns are available from the deli section of most major supermarkets.