The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Pasanda with Brown Rice & Coconut Green Beans
The perfect pasanda curry. Starring buttery responsibly-sourced king prawns. Simmer with tomato, coconut and fragrant spices. For sides? Keep it simple with fluffy brown rice and coconutty green beans.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 tbsp desiccated coconut
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 2 tsp maple syrup (maple syrup(100%))
- 200ml coconut milk (Coconut, Water)
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 4cm fresh ginger
- 2 garlic clove
- 110g baby tomatoes
- 1 shallot
- 160g green beans
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 596
Protein: 26g
Carbs: 53g
Fat: 32g
Ingredients
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 tbsp desiccated coconut (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 200ml coconut milk (use half) (Coconut, Water)
- 4cm fresh ginger (use half)
- 160g green beans (use half)
- 2 garlic clove
- 80g brown rice (use half) (100% Brown Rice)
- 110g baby tomatoes (use half)
- 1 unwaxed lemon (use half)
- 1 shallot
Nutritional Information
Calories: 609
Protein: 27g
Carbs: 55g
Fat: 32g
King Prawn Pasanda with Brown Rice & Coconut Green Beans
The perfect pasanda curry. Starring buttery responsibly-sourced king prawns. Simmer with tomato, coconut and fragrant spices. For sides? Keep it simple with fluffy brown rice and coconutty green beans.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small frying pan, a slotted spoon or tongs, a sieve & a grater
Boil the green beans & rice
- Trim the green beans and add to the saucepan
- Boil for 3-4 mins, until cooked, then remove with a slotted spoon or tongs and set aside. Keep the water on the heat
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Do the prep
- Meanwhile, finely dice the shallot and tomatoes. Finely grate the garlic and ginger. Finely chop the coriander. Quarter the lemon. Drain the prawns
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the shallot and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, ginger, garlic and pasanda spice and cook for another 2 mins
- Stir in the coconut milk and maple syrup. Bring to the boil, then add the prawns and simmer for 9 mins, until the prawns are pink and cooked through and the sauce has thickened slightly
Finish the green beans
- When nearly ready to serve, heat the small frying pan on medium heat. Once hot, add the cooked green beans and the desiccated coconut
- Cook for 2-3 mins, until the coconut is golden and the green beans are piping hot. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir half the coriander through the prawns. Add a squeeze of lemon and season to taste
- Share the prawn pasanda between bowls, with the rice and green beans alongside. Garnish with the remaining coriander and lemon wedges
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