About this recipe:Delicately flavoured Thai rice goes perfectly with tiger prawns, coriander and chilli for this fast, exotic dish. Lightly steamed vegetables are all you need to eat with it. Delicious!
2 tbsp vegetable oil
1 large shallot or small onion, chopped
2 garlic cloves, crushed
1 large red chilli, seeded and sliced
350g Thai fragrant rice or long-grain rice
600ml hot vegetable or chicken stock, made with stock cubes
200ml coconut cream
1/2 cucumber, halved lengthways and sliced
400g raw, peeled tiger prawns
1 tsp ground cumin
juice of 1 lime
15g sprigs of fresh coriander
lime wedges, to serve
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 1 tbsp oil in a large nonstick pan. Add the shallot or onion, garlic and chilli, and cook for 3 minutes or until softened. Stir in the rice, stock and coconut cream. Season lightly.
Bring the rice mixture to the boil. Stir once, then lower the heat to a gentle simmer. Cover and cook for 10 minutes without lifting the lid, or according to the pack instructions. The liquid should have been absorbed and small steam holes should have appeared. If necessary, cover and cook the rice mixture for a further 2 minutes. Add the cucumber slices and cook, covered, for a further minute, then remove the pan from the heat and leave for 5 minutes.
While the rice is standing, heat the remaining oil in a wok or large pan and stir-fry the prawns for 3 minutes or until they turn pink. Stir in the cumin and cook for a few seconds, then add the lime juice.
Reserve a few whole coriander sprigs and roughly chop the remainder (including the stalks). Add to the prawns and stir. Divide the rice among four plates and top with the prawns. Garnish with the coriander sprigs and serve with the lime wedges.
Packs of ready-prepared mixed vegetables such as mange-touts, baby corn and asparagus tips make perfect accompaniments to main dishes – they just need to be quickly steamed, microwaved or boiled.