i’m in the middle of a rice phase at the moment. i regularly make pilafs such as this peppered mackerel and spinach one, and this salmon and courgette one, not least as they work so well as a healthy and filling packed lunch.

this thai prawn pilaf was the result of a vague thought about making a pilaf with coconut milk rather than stock, and the need to use up various bits which have been lurking in the cupboard for too long. it worked really well and was actually quite rich and comforting in the same way that risottos can be, but was lifted by the chilli and lime flavours. sadly there were no leftovers, so no packed lunches.

fresh coriander would have been a good addition to this, but i didn’t have any in.

thai green curry pilaf with prawns and courgette (serves 2-3)

1 tablespoon vegetable oil

2 heaped tablespoons thai green curry paste (you can use any curry paste)

250g basmati rice

200ml coconut milk

350ml vegetable stock (i make this with bouillon powder)

150g cleaned king prawns (raw or cooked)

150-200g courgettes, grated

zest and juice of 1 lime

1 tablespoon thai fish sauce

salt & pepper

heat the oil over a medium heat then add the curry paste and fry until it looks glossy and has started to release its oils. add the rice and stir until it is coated. add the coconut milk and stock, bring to the boil then put a lid on the pan, turn the heat to low and leave to cook until all the liquid is absorbed (10-15 minutes).

in the meantime, put your grated courgette onto a clean tea towel and then wring out the excess water – you’ll be surprised how much is released!

when the rice is cooked (you may need to add extra stock), remove the pan from the heat and add the grated courgette and prawns, mix well then put the lid back on the pan so that the prawns and courgette cooks with the heat of the rice. after c5 minutes* you can then stir in the lime zest and juice and thai fish sauce. season to taste, bearing in mind the fish sauce is very salty.