Prawn & Pineapple Thai Rice

June 2, 2021

Prawn & Pineapple Thai Rice

If you don’t know by now, I love a quick and easy dinner that has minimal clean up afterwards. This dish packs in so many different flavours and nutrients to help you to feel full and satisfied. You can of course serve this in a regular dish but if you’re feeling creative, why not create bowls out of your pineapple – so fun!

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes Serves: 2

Ingredients
– 150g Rice
– 3 Spring Onions
– 1 Courgette
– 50g Mangetout
– 75g Frozen Peas
– 75g Frozen Sweetcorn
– 400g Prawns
– 50g Thai Green Curry Paste
– 2 Eggs
– Handful Coriander (Optional)

Step 1
Boil the rice per your packet instructions until almost cooked through so you retain some bite to it.

Step 2
Add some oil to a large frying pan over a low to medium heat. Chop and add the spring onions, courgette and pineapple along with the Thai paste and leave to soften for 5 minutes, stirring occasionally.

Step 3
Push the Thai mix over to one side of your pan.
Crack your eggs into the other side of the pan and scramble them until cooked through.

Step 4
Once softened, add the rice to the pan and mix it all together.
Add in the peas, sweetcorn and mangetout.

Step 5
Add your prawns and cook for 5-8 minutes, covering the pan with a lid to ensure they fully cook through. (If you prefer you can do this in a separate pan).

Step 6
Add some chopped coriander (if using). Give everything one final stir and serve.

Creating Pineapple Bowls
1. Slice your pineapple in half lengthways
2. Carefully slice a criss-cross pattern over the whole fruit. Take care not to break through the skin on the sides or underneath
3. Use a spoon to scoop out the fruit keeping half for the recipe and the other half can be kept in your fridge for breakfast or snacks