5 Ingredients – Quick & Easy Food
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
250g small frozen cooked peeled prawns
150g basmati rice
8 spring onions
2 heaped tablespoons korma curry paste
1 x 400ml tin of light coconut milk
Method
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
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