Name: Prawn and coconut pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup white basmati rice; 80 gram butter; 1 onion, finely sliced; 2 tablespoon red curry paste; 2 cup chopped pumpkin (1 cm cubes); 1/2 teaspoon sea salt flakes; 2 strips lemon or orange rind; 1 cup coconut milk; 1/2 cup corn kernels; 250 gram peeled green prawns; coriander leaves, for serving; lime wedges, for serving

Prawn and coconut pilaf

This fresh succulent prawn and coconut pilaf is sure to be a family favourite in no time! Quick and delicious!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/2 cup white basmati rice

80 gram butter

1 onion, finely sliced

2 tablespoon red curry paste

2 cup chopped pumpkin (1 cm cubes)

1/2 teaspoon sea salt flakes

2 strips lemon or orange rind

1 cup coconut milk

1/2 cup corn kernels

250 gram peeled green prawns

coriander leaves, for serving

lime wedges, for serving

Method

1.Rinse rice in sieve under cold water under water runs clear. Drain well.

2.In a large heavy- based saucepan, melt butter on medium. Saute onion and red curry paste 4-5 minutes until lightly golden and tender. Stir in rice, spices and zest, cooking 1 minute.

3.Add coconut milk and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 10 minutes, until all liquid is absorbed and grains are tender. Add corn kernels and peeled green prawns and cook for a further 5 minutes.

4.Set aside covered 10 minutes. Fluff rice with a fork and stir through coriander leaves to serve. Serve with lime wedges.

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