Curried Prawns/Shrimp & Rice

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #24545

July 30, 2016



"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 is 1 serving

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the prawns/shrimp, make sure they are frozen and peeled.
  • When selecting the rice, use a low GI type such as SunRice Low GI Steamed White Rice.

  • Substitute olive oil with coconut oil: Coconut oil is a healthier alternative to olive oil as it contains medium-chain fatty acids, which are metabolized differently than other fats and can increase energy levels and help to boost metabolism. Additionally, coconut oil has a higher smoke point than olive oil, making it a better choice for cooking.
  • Substitute brown sugar with honey: Honey is a natural sweetener that contains antioxidants and minerals, making it a healthier alternative to refined sugars. Honey also has a lower glycemic index, which means it won't spike blood sugar levels as quickly as white sugar. This makes it a better choice for those with diabetes or blood sugar issues.

Cauliflower Rice Variation Replace the cooked rice with 1 cup of grated cauliflower. Heat the remaining oil in a small non-stick frying pan over a medium heat and add the cauliflower and cook, stirring occasionally, for 4 to 5 minutes or until the cauliflower begins to soften. Transfer the cauliflower mixture to a shallow serving bowl and spoon over the prawns and sauce and top with coriander, if using, and serve.



Roasted Vegetable Salad - This fresh and flavorful side dish pairs perfectly with the curried prawns and rice. Roast a variety of vegetables such as zucchini, eggplant, bell peppers, and mushrooms for a colorful and delicious salad. The roasted vegetables add a nice balance to the spiciness of the curried prawns and the nuttiness of the rice.


Coconut-Lime Cucumber Salad: This light and refreshing salad is the perfect accompaniment to the curried prawns and rice. The combination of cool cucumbers, creamy coconut milk, and zesty lime juice will add a bright and tangy flavor to the meal. The sweetness of the coconut milk will also help to balance the spice of the curried prawns.




FAQ

Q: What type of flour should I use for this recipe?

A: You can use all-purpose flour, wholemeal plain flour, or gluten-free flour.



Q: How long should I bake this cake for?

A: The baking time will depend on the size and type of cake you are making. Generally, cakes should be baked for 25-35 minutes at 350°F (175°C). Check the cake is done by inserting a skewer into the centre; it should come out clean.

1 Reviews

Gerry

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!

5.0

review by:
(6 Sep 2016)

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Fun facts:

The Indian dish of curried prawns/shrimp has been a favorite of Queen Elizabeth II for many years, and she is said to have served it to many of her guests.

The dish has been popularized in the United States by celebrity chef, Gordon Ramsay, who has included it in many of his cookbooks and television shows.