Prawn Curry & Rice
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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
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Ingredients
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- FOR PICKED CUCUMBER
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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.
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