Prawn Curry & Rice

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2
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #27759

August 23, 2017

Categories: Main Dish, Curries, Shellfish, Shrimp, Vegetables, Cauliflower, Quick Meals, Weeknight Meals, Wok/Stir-Fry, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Zucchini more

recipe by:
ImPat

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recipe by:
ImPat

"From Australian Better Homes & Gardens Diabetic Living March/April '17."

Original recipe yields 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (750.1 g)
Calories 539.6
Total Fat - 9.2 g
Saturated Fat - 2.8 g
Cholesterol - 271.1 mg
Sodium - 1685.8 mg
Total Carbohydrate - 67.8 g
Dietary Fiber - 5.4 g
Sugars - 13.1 g
Protein - 44.8 g
Calcium - 309 mg
Iron - 3.2 mg
Vitamin C - 20 mg
Thiamin - 0.2 mg

Step 1

To make pickled cucumber, combine cucumber, vinegar and sugar in a small bowl, cover and set aside.

Step 2

Cook rice in a small saucepan of boiling water for 10 to 12 minutes or until tender and then drain.

Step 3

Meanwhile heat oil in a non-stick wok over medium-high heat and add prawns and cook for 1 to 2 minutes or until prawns are just browned and then transfer to a plate.

Step 4

Add onion and reduce heat to medium and cook, stirring occasionally, for 4 to 5 minutes or until onion starts to soften and then add curry paste and cook stirring, for 1 minutes and then add the water, coconut milk and cauliflower and cover and simmer for 10 minutes.

Step 5

Add zucchini to wok and simmer, covered for 2 minutes or until zucchini is almost cooked and then add snow peas and prawns and cook, partially covered, for 2 minutes or until vegetables are tender.