Prawns with thai wild rice and broad beans

Prawns with Thai-spiced broad beans and wild rice

Category: Main meal | Serves: 2

Prep time: 5 mins | Cooking time: 25 mins


125g brown basmati and wild rice

25g Thai green curry paste (choose a nut-free brand or make your own if following a nut-free diet)

400ml homemade chicken stock or ready-made, low salt alternative

Olive oil spray

1 small onion, finely chopped

1 clove garlic, finely chopped

1 small fresh red chilli, deseeded and finely chopped

2–3 cm of fresh root ginger, peeled

30g frozen broad beans, thawed, and (optional) skins removed

A handful of coriander leaves, chopped (10g)

12 raw tiger prawns, peeled


  1. Put the rice, curry paste and stock in a pan and bring to the boil. Cover and simmer for 20–25 minutes.
  2. Meanwhile, spray a frying pan with the oil and cook the onion, garlic, chilli and ginger for about 5 minutes, or until softened. Then stir into the rice mixture and continue cooking until the rice is almost cooked. 
  3. Add the green beans and broad beans to the pan, cover and cook for a further 3–4 minutes until the vegetables and rice are tender and all the liquid absorbed. Stir in the coriander.
  4. Meanwhile, return the frying pan to the heat, add the prawns and cook for 3–4 minutes, turning occasionally, until they are opaque and pink all over.
  5. Serve with the Thai-spiced rice.

 Prawns with  thai rice and beans

Pippa says:

“Easy to prepare and full of flavour, this Thai-spiced wild rice is a wonderful accompaniment to tiger prawns. Broad beans are a good source of protein, carbohydrates, vitamins and minerals, and brown rice adds fibre. A satisfyingly nutritious dish that makes rice incredibly tasty.

“For extra flavour, why not try adding some kaffir lime leaf or a lemongrass stick (bruised) to the rice mixture during cooking? Just remember to remove before serving.”

Nutritional information

 Nutritional information for prawns with thai wild rice and broad beans