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Saturday, 23 March 2019

Spicy rice with chicken and prawns

Spicy rice with chicken and prawns
  • 200g basmati rice
  • 150g cooked edamame beans
  • 400ml vegetable stock
  • 2 tbsp curry paste  
  • 1 large carrot, grated
  • 1 red pepper, thinly sliced
  • 2 spring onions, cut into thin strips
  • 1 chicken breast
  • 3 eggs, beaten
  • Small pack of cooked prawns
  • Handful of chopped coriander
  • Knob of butter

Cook the chicken breast in the oven for around 20-30 minutes until cooked through.  Once cooled slightly, chop into small bite sized pieces.

Pour the vegetable stock into a saucepan, add the curry paste, I used red Thai curry paste but you can use your paste of preference, tip in the rice, stir through and bring to the boil, cover with a lid and leave to,simmer for around 10 minutes until almost tender and the liquid has been absorbed.

Melt the butter in a large frying pan, add the rice, carrot and beans, stir through and cook for a few minutes.  Add the beaten eggs and allow the egg to colour, add the chicken, prawns and half of the peppers and spring onions, stir thoroughly, this will break up the egg, cook for a few more minutes to warm through the chicken and prawns, add a handful of chopped coriander, mix and serve.  Top the dish with the reserved peppers and Spring onions.

This is a great little dish and will feed 2-3 comfortably.  I think next time I will add some fresh chilli to the dish as I do prefer more of a kick but by using whichever curry paste you prefer you can cook to your own liking and heat preference!

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