|375 ml||rice — basmati|
|500 g||prawn tails — shelled and deveined|
|1 x 410 g||can rhodes tomato indian style|
|1 x 400 ml||coconut milk — tinned|
|65 ml||fresh coriander — chopped|
Rinse the basmati rice in cold water to remove the starch.
Place the rinsed rice in in a medium saucepan and cover with the 1.5L water and some salt.
Bring the rice to the boil and cook for 10 mins until just about tender and drain.
In a large saucepan bring the Rhodes Tomato Indian Style and the coconut milk to the boil.
Add the prawns to the sauce and simmer for 10 mins.
Add the drained rice to the curry sauce and stir gently to mix.
Simmer over a low heat for a further 10 mins or until the rice and prawns are cooked through.
Stir in the coriander and serve.
Cooking Tip: Take care not to stir the rice too much once it has been added to the sauce to prevent breaking it up.