Exotic rice dish with buttered vegetables, curry paste, coconut milk and king prawns

Ingredients for 4 servings:

• 1 medium-sized onion(s), diced
• 1 tbsp curry paste, yellow
• 1 can coconut milk
• n. B. Water for refilling
• 1 pack of vegetables (buttered vegetables, frozen)
• 2 cups rice
• 1 tsp, heaped vegetable broth, instant
• 300 g king prawns (frozen), thawed, deveined, halved
• possibly cayenne pepper
• curry powder
• possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fill the coconut milk with water to make 4 cups. Measure the rice with the same amount. Sauté the onion with a little oil in a medium saucepan until translucent. Don’t choose a saucepan that’s too small; all the ingredients and the expanding rice must fit. Add the curry paste; it distributes better if it’s added to the onions along with about half a cup of the measured liquid. Then add the buttered vegetables and let them sauté briefly so the vegetables can warm up a bit. Then add the rice and liquid. Bring the whole thing to a boil. Which rice you use is a matter of taste; parboiled rice remains grainy, while basmati or jasmine rice tends to stick. Add the instant broth. It takes about 20 minutes over low heat until the liquid is absorbed and the rice is tender. Five minutes before the end of the cooking time, add the king prawns; they should just be warm. The result is a creamy rice dish that can be seasoned with cayenne pepper, curry powder and salt if desired.