Nigerian Coconut Rice with Prawns
Fluffy long grain rice cooked in coconut milk with tomato, peppers, thyme and prawns, a Nigerian party favourite.
- Time50 min
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 624kcal
- 70.7gcarbs
- 6.9gof which sugars
- 27.8gfat
- 19.5gsaturates
- 22.6gprotein
- 3.1gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve under cold water until the water runs almost clear. Drain well.
- 2
Heat the oil in a large lidded pan over a medium heat. Fry the onion and red pepper for 6 minutes until soft. Add the chilli, tomato purée, thyme, bay leaves and paprika and cook for 3 minutes, stirring, until the purée darkens.
- 3
Stir in the rice to coat it. Add the crumbled stock cube, coconut milk and water, and season with a little salt. Bring to the boil, stir once.
- 4
Cover tightly, turn the heat to the lowest setting and cook for 15 minutes without lifting the lid.
15 min - 5
Scatter the prawns over the top of the rice, put the lid back and cook for 5 minutes more, until the prawns are pink and the rice is tender.
5 min - 6
Take off the heat and leave to stand, covered, for 5 minutes. Remove the bay leaves, fluff with a fork and serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
