Slow Cooker Sunday – Curry Prawn Pilau

Welcome to our first ever Slow Cooker Sunday.  Basically it’s my cheeky way of getting a few new recipes/inspiration.  Every Sunday I will offer you one of my own recipes.  Hopefully, in return you will share one of your own.

They can be old or new, it doesn’t have to be a full recipe, it could simply be a photo or a link to one of your favourite recipes online.  Technically they don’t need to be cooked in a slow cooker as long as it’s ‘slow cooked’.

I’m hoping it’s fairly simple.  At the bottom of the recipe you will see a Linky with ‘Click here to enter’.  Simply add a title, blog address/url and a picture of your creation.  If you don’t blog you can always leave your recipes in the comment section.  If you get stuck, give me a shout and I can add it for you.

I will endeavour to pop by and visit all of your recipes.  I’m sure I will be favouriting a lot of them.

Please do take a minute to visit a few of the recipes, it’s a great way to meet new people.

If you use twitter the hashtag is #scsunday

Here is my first offering.  I thought I’d start with something fairly simple and family friendly.

Curry Prawn Pilau

I was surprised how nice this turned out.  The original recipe called for red chilli but as my 4-year old, she adores prawns, was eating it I opted to leave these out.  You could opt for chilli flakes after.

We had it as a main meal but you may want to use it as a side dish.

Serves 4

Cooking Time: 4 hours

Cooking Temp: varied*


  • 300g of easy cook basmati rice
  • 2 TBSP of korma curry paste
  • 1 small onion finely chopped
  • 700ml of chicken stock
  • 230g of frozen king prawns
  • 140g of frozen peas
  • ½ tsp of dried coriander


1) Rinse the basmati rice in a sieve until the water runs clear.  Place in the slow cooker.

2) Dry fry the onion and korma paste in a frying pan for 3-5 minutes until the onions are soft.  Scrape into the slow cooker with the rice.  Add the chicken stock, mix, cover and cook.

Note: The recipe suggested that you cook it on high for 2-3 hours.  After about an hour it looked like it may burn dry so I turned it down to medium.  Then a couple of friends dropped by and we shared a bottle of red so I turned it down to low.  My only suggestion would be try it on medium for the duration and if it looks like it may boil dry turn it down to low or possibly add more liquid.

3) 30 minutes before you are ready to serve, add the prawns, peas and coriander, mix well, cover and cook on low.

I hope you find some inspiration and thanks to everyone who took the time to share.  Same time and place next week?

Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

21 thoughts on “Slow Cooker Sunday – Curry Prawn Pilau”

  1. I’ve added my link, you can make mine from frozen too, just add all to deep covered baker on 160 for an hour, mix thoroughly then replace lid & cook for further hour untils meat ompltetly cooked. Iftoo watery take lid off for last 20 mins turn up to 180. You can also cook in slow cooker, just brown mince, soften onions & garlic, add herbs then tomatoes & heat to simmering then add to slow cooker for 3-4 hrs on low.

    Thanks to Chrissy for hosting this, fab idea!

  2. I wish my Other Half liked rice as much as I do, love the sound of the curry prawn pilau. Nice Linky I’ll get a recipe done this week for next :)

  3. I’m doing a cider pork casserole today – the smell of it cooking is powering my lesson planning! :)

    1. Add 2/3 sliced apples, and 2/3 sliced onions to the bottom of the slow cooker.
    2. Add the prebrowned pork chunks.
    3. Pour on cider that has been warmed in the saucepan with a little mustard and a little honey, sage leaves and a splash of vinegar.

    Low for 8 hours, High for 5 – yummy! :)

  4. I’m terrible. Can’t get into my very basic blog, so I’m posting mine in here :-) I’m a novice, so really pleased to see some basic stuff. My friend gave me this recipe and I’ve used it lots of times with different sausages in it to change flavours slightly.

    Italian Sausage and Red Wine Ragout

    6 Italian Sausages (Have also used Chorizo & hickory smoked ones)
    2 tblsp olive oil
    1 tsp fennel seeds
    1 red onion
    2 garlic cloves
    1 x 400g tin chopped tomatoes
    2 tblsp tomato puree
    1 bay leaf
    Pinch dried basil
    100ml red wine
    Parmesan to serve

    Cut sausages into pieces and brown off using the olive oil, in a frying pan. Put into slow cooker.
    Gently heat fennel seeds in the frying pan until they’re fragrant (about 30 secs)
    Add to sausages in the slow cooker with the rest of the ingredients.
    Cook for 4-6 hours on slow.
    Serve with pasta, cous cous etc.. using parmesan if required.

    Serves 4-6 people Freezeable for up to 3 months

  5. As you know I’m rather excited, and therefore have linked up two posts. Hope that’s ok? Love this idea, looking forward to gaining some more ideas for veggie slow cooker meals.

    1. Thank you so much for all your effort. You’re more than welcome to link more than one recipe. I was really tempted to but thought it would be cheeky! Hope to see you next week.

  6. I have linked up a recipe I posted a few months ago yet it’s my highest visited post to date now!
    Your prawn pilar sounds very nice and tasty and simple. I love my slow cooker!! X

    1. Hi Jenny,

      Thanks so much for that, camping next weekend but going to try this in two Sundays. Will let you know how it goes.



  7. I would love to get some more use out of my slow cooker so this is a fantastic idea, lots of great recipes ideas im going to have ago at.

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