Ingredients
- 1 tbsp olive oil
- 1 medium onion peeled and finely chopped
- 250 g white basmati rice
- 600 ml hot vegetable stock
- 50 g thai green curry paste
- 100 g frozen peas
- 250 g sugar snap peas trimmed and sliced lengthways
- 300 g raw king prawns
- 28 g fresh coriander roughly chopped
- Lime wedges to serve
Servings:
Instructions
- Heat the olive oil in a large saucepan over a medium heat . Add the onion and fry for 3 minutes before adding the rice. Toss together then stir in the stock and thai curry paste.
- Cover and bring to the boil then reduce heat to low and cook for 10 more minutes before adding the prawns, peas and sugar snap peas. Cook, covered, for a further 6-8 minutes on a low heat until the prawns are cooked.
- Fluff up the rice using a fork and stir in the coriander. Serve straight away with the lime wedges.
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