Juicy prawns, fluffy basmati rice and creamy coconut come together in this colourful one-pan dinner, with lime adding a bright fresh finish. It is quick enough for a busy evening but has all the fragrance and comfort of a meal that has been simmering away for much longer.

🌶️ Spice & Dipity Medium Curry Powder brings gentle warmth and aromatic curry flavour without overpowering the prawns. Better still, the rice cooks right in the coconut-spiced liquid, so it absorbs every bit of flavour and keeps the washing-up pleasingly small.

🧾 Ingredients

• 300g raw king prawns
• 250g basmati rice, rinsed
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 1½ tbsp Medium Curry Powder
• 200ml coconut milk
• 300ml vegetable stock
• 100g frozen peas
• 1 lime

👩‍🍳 Instructions

1. Soften the onion and pepper in oil for 5 minutes.
2. Stir in the curry powder and rice.
3. Add coconut milk and stock, cover and simmer gently for 12 minutes.
4. Add the prawns and peas, cover again and cook until the prawns are pink and the rice tender.
5. Rest for 5 minutes and finish with lime.

⏱️ Timings

Prep: 10 minutes | Cook: 22 minutes | Serves: 4

🍽️ Serving Suggestions

Serve with lime wedges, coriander and cucumber yoghurt.

✨ Why This Recipe Works

The rice absorbs the coconut and spice as it cooks, making a flavour-packed meal with very little washing up.

Allergy note: Contains crustaceans.

🌶️ Try It With

Lemon Pepper Seasoning also works beautifully with prawns.

🍽️ More Recipes Using Medium Curry Powder

• Chicken & Mango Curry
• Beef Keema Loaded Potatoes
• Roast Squash & Lentil Soup
• Chickpea & Spinach Pies
• Spiced Cauliflower Cheese

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