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Curried Prawns with Rice

Sometimes, all you want is a non-complicated, easy dinner recipe - and this 5-ingredient dinners are your solution! - by Kerrie Worner
  • 11 Dec 2018
Curried Prawns with Rice
Prep: 5 Minutes - Cook: 25 Minutes - Easy - Serves 4
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With just 5-ingredients, you can't go past this old favourite with a new twist!

Ingredients

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

Method

  1. 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.

  2. 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.  

  3. 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. 

  4. 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. 

  5. 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. 

  • Dinner Tonight
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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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