150g pack cooked peeled prawns, defrosted if frozen
cupful frozen peas
1 red chilli, sliced into rings
handful coriander leaves, chopped
lemon wedges, to serve
Ready in 25-30 mins
Heat a large wide pan and
dry-fry the curry paste with the onions for 4-5 mins
until the onion begins to soften. Add the rice to the
pan and stir to coat in the curry paste. Add the
stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly
for 12-15 mins until all the liquid has been
absorbed and the rice is cooked. Turn off the heat
and stir in the prawns, peas and chilli. Cover the
pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the
coriander and serve with lemon wedges.