2 tbsp low FODMAP curry paste

1 small carrot, finely chopped

1 stalk celery, finely chopped

300g basmati rice, rinsed and drained

700ml low FODMAP chicken stock

150g pack large shrimp

1 red chili, sliced into rings

handful coriander leaves, chopped

lime wedges, to serve


Heat a large wide pan and dry-fry the curry paste with the veg for 4-5 mins until the veg begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.

Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked.

Heat a frying pan, and add some olive oil.  Add the shrimp and cook until pink, do not overcook as they will finish in the pilau.

Turn off the heat and stir in the shrimp and chili. Cover the pan and leave to stand for 5 mins.

Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lime wedges.

Recipe adapted from: Good Food

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