World Cuisine

  • 1 tablespoon groundnut oil
  • 1 large onion, finely chopped
  • 1 fresh red chilli, deseeded and finely diced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh curry paste (see below)
  • 250 g (8 oz) basmati rice
  • 600 ml (1 pint) fish stock
  • finely grated rind and juice of 1 large lime
  • 20 g (¾ oz) coriander leaves, finely chopped
  • 300 g (10 oz) cooked peeled prawns
  • salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion and gently fry for 4–5 minutes. Add the chilli, garlic and curry paste, and stir-fry for 1–2 minutes until fragrant, then add the rice and mix well.

Pour in the stock and add the lime rind. Season to taste, cover the pan and simmer gently for 15–20 minutes until the stock has been absorbed and the rice is cooked.

Stir in the lime juice, coriander and prawns. Allow the prawns to warm through, then serve immediately.

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