Prawn, pea & coconut paella

Recipe: Prawn, pea & coconut paella


  • 1 tbs vegetable oil
  • 1 tbs coriander seeds, crushed or 1 tsp ground coriander
  • 6 green cardamom pods
  • 1 onion, finely chopped
  • 1-2cm piece ginger, grated 10 curry leaves
  • 2 cups (400g) basmati rice
  • Grated zest of 1 lemon
  • 1 1/2 cups (375ml) each of gluten-free chicken stock and coconut milk
  • 500g cooked prawns, peeled, tails intact
  • 1 cup (120g) frozen peas
  • Mint sprigs, coriander leaves and lemon wedges, to serve


  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.
  2. 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.
  3. 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.
  4. Serve with fresh herbs and lemon wedges.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)