Prawn, pea & coconut paella

Prawn, pea & coconut paella


The ingredient of Prawn, pea & coconut paella

  1. 1 tbsp vegetable oil
  2. 1 tbsp coriander seeds, crushed or 1 tsp ground coriander
  3. 6 green cardamom pods
  4. 1 onion, finely chopped
  5. 1-2cm piece ginger, grated
  6. 10 curry leaves*
  7. 2 cups (400g) Basmati rice
  8. Grated zest of 1 lemon
  9. 1 1/2 cups (375ml) Massel chicken style liquid stock
  10. 1 1/2 cups coconut milk
  11. 500g cooked prawns, peeled, tails intact
  12. 1 cup (120g) frozen peas
  13. Mint sprigs, to serve
  14. Fresh coriander, to serve
  15. Lemon wedges, to serve

The instruction how to make Prawn, pea & coconut paella

  1. Heat oil in a large deep frypan over medium-high heat. Cook dry spices, stirring, for a few seconds until fragrant. Add onion, ginger and curry leaves and stir for 1-2 minutes. Add rice and stir to coat. Add lemon zest, stock and coconut milk. Partially cover, reduce heat to low and cook for 20 minutes, stirring occasionally to prevent catching. The rice should be al dente - cooked but still firm to the bite. Stir in the prawns and peas and heat through for 5 minutes. Serve with fresh herbs and lemon wedges.

Nutritions of Prawn, pea & coconut paella

calories: 681.628 calories
calories: 22 grams fat
calories: 15 grams saturated fat
calories: 86 grams carbohydrates
calories: 5 grams sugar
calories: 31 grams protein
calories: 152 milligrams cholesterol
calories: 791.85 milligrams sodium
calories: NutritionInformation

You may also like

site hit counter