King Prawn Pasanda with Brown Rice & Coconut Green Beans

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp desiccated coconut
100g rice (brown)

(100% Brown Rice)
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

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	625Kcal
	486kJ	2615kJ
Fat	5.8g	31g
of which saturates	3.7g	20g
Carbohydrates	11g	61g
of which sugars	2.2g	12g
Protein	4.9g	26g
Salt	0.24g	1.3g
Fibre	2.1g	11g

Ingredients

2 tbsp desiccated coconut (use half)
100g rice (brown) (use half)

(100% Brown Rice)
100g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
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
110g baby tomatoes (use half)
1 unwaxed lemon (use half)
1 shallot

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	638Kcal
	458kJ	2671kJ
Fat	5.3g	31g
of which saturates	3.4g	20g
Carbohydrates	11g	64g
of which sugars	2.3g	13g
Protein	4.7g	27g
Salt	0.22g	1.3g
Fibre	2.1g	12g

Back

1/3 daily fibre 6 plants

King Prawn Pasanda with Brown Rice & Coconut Green Beans

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Shellfish

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.

Cooking Instructions

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.

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 7 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