Prawn, pea & coconut paella

Ingredients 

•  1 tablespoon vegetable oil
•  1 tablespoon coriander seeds, crushed or 1 teaspoon ground coriander
•  6 green cardamom pods
•  1 onion, finely chopped
•  1-2cm piece ginger, grated
•  10 curry leaves*
•  2 cups (400g) SunRice 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

Method 

Step 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.

Nutrition

Energy 2852kJ	Fat saturated 15.00g
Fat Total 22.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 86.00g	Dietary Fibre 4.00g
Protein 31.00g	Cholesterol 152.00mg
Sodium 791.85mg

Notes

* Available fresh from greengrocers and dried from supermarkets.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.


Source:

http://www.taste.com.au/recipes/17896/prawn+pea+coconut+paella