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?