Curried Prawns/Shrimp & Rice

Prep Time
Cook Time
Ready In

"From Better Homes and Gardens Australian Diabetic Living and as it is a 1 serve dish and the type of dish that I enjoy I thought I would save it here for those nights when the DH is on night shift."

Original recipe yields 1 serving


  • Serving Size: 1 (571.8 g)
  • Calories 653.7
  • Total Fat - 26.2 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 157.4 mg
  • Sodium - 1531.7 mg
  • Total Carbohydrate - 80.2 g
  • Dietary Fiber - 9.6 g
  • Sugars - 12.7 g
  • Protein - 25 g
  • Calcium - 159.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat half the oil in a small saucepan over a medium heat and add onion and cook, stirring occasionally for 5 to 6 minutes or until onion softens and then add flour and curry powder and cook, stirring, for 1 minutes.

Step 2

Remove pan from the heat and stir in milk and water and then stir in tomato sauce and sugar and return pan to heat and cook, stirring, over a medium heat for 2 to 3 minutes or until sauce thickens and then add prawns, and cook stirring occasionally for 2 to 3 minutes or until just cooked through.

Step 3

Meanwhile heat remaining oil in a small non-stick frying pan over a medium heat and add capsicum, bean and carrot and cook, stirring occasionally, for 4 to 5 minutes or until vegetables begins to soften and then add rice and cook, stirring for 1 to 2 minutes or until heated through.

Step 4

Transfer rice mixture to a shallow serving bowl and spoon over prawns and sauce and top with coriander, if using, and serve.

Tips & Variations

No special items needed.



This shrimp lover enjoyed the combination of ingredients which came together to make for a lovely evening meal which I served as a 'rice bowl' I know this will go over well with my shrimp loving family, making it perfect for a weekend meal!

review by:
(6 Sep 2016)