Prawn Curry & Rice

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


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

Original recipe yields 2 servings
OK
  • FOR PICKED CUCUMBER

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.

Step 6

Divide rice between shallow serving bowls and spoon over the prawn curry and sauce then top with coriander.

Step 7

Drain liquid from the cucumber and serve with the curry on the side.

Tips & Variations


No special items needed.

Related