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.
Prawn Coconut Biryani with Pilau Rice & Peanuts
This decadent curry stars responsibly-sourced king prawns, simmering in a creamy coconut sauce, infused with fragrant spices and bursting with crunchy sugar snap peas, juicy tomatoes and leafy spinach. Stir in fluffy pilau rice. Garnish with peanuts, coriander and lashings of lemon.
Ready in 20
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato purée
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 80g baby spinach
- 80g creamed coconut
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 200g baby tomatoes
- 2 onion
- 80g sugar snap peas
Nutritional Information
Calories: 504
Protein: 26g
Carbs: 47g
Fat: 24g
Prawn Coconut Biryani with Pilau Rice & Peanuts
This decadent curry stars responsibly-sourced king prawns, simmering in a creamy coconut sauce, infused with fragrant spices and bursting with crunchy sugar snap peas, juicy tomatoes and leafy spinach. Stir in fluffy pilau rice. Garnish with peanuts, coriander and lashings of lemon.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get started
- Halve the tomatoes. Thinly slice the onions. In the measuring jug, dissolve the creamed coconut with 350ml boiling water
- Heat the large frying pan with 1 tbsp oil high heat. Once hot, add the onion and cook for 3 mins. Season with salt and pepper
- Add the prawns, tomatoes and sugar snaps peas. Cook for another 4 mins, until the prawns are cooked through and the veg is soft
Build the flavour
- Meanwhile, rinse the spinach. Roughly chop the coriander. Quarter the lemon
- Add the curry powder, tomato puree and ginger & garlic paste to the pan and cook for 1 min, until fragrant. Stir in the coconut mixture and bring to the boil
- Add the pilau rice and spinach. Toss to coat in the sauce and cook for 2 mins, until the rice is piping hot and the spinach is wilted. Add a squeeze of lemon juice
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn pilau into bowls, topped with the coriander, peanuts and remaining lemon wedges
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