Prawn Curry & Rice
Recipe: #27759
August 23, 2017
Categories: Curries, Shrimp, Cauliflower, Wok/Stir-Fry Diabetic, Gluten-Free, No Eggs, Non-Dairy, Zucchini, more
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Original is 2 servings
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 by Step Method
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
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.
- Look for shrimp that is already peeled and deveined for convenience.
- When selecting a curry paste, choose one that is gluten-free if necessary.
- Instead of Doongara Rice, low GI white rice, use quinoa for a gluten-free alternative. Quinoa is a complete protein, providing all nine essential amino acids. It is also a great source of dietary fiber, vitamins and minerals, making it a healthier alternative to white rice.
- Instead of Masala Curry Paste, Patak's Tikka brand or gluten-free curry paste, use a homemade curry paste. Homemade curry paste is a healthier alternative as it is free from preservatives and additives, and is made with fresh ingredients. It also allows you to customize the flavor to your preferences.
Vegetarian Variation Replace the shrimp with 400 grams of firm tofu, cubed. Increase the cauliflower to 300 grams and add 150 grams of diced eggplant. Replace the curry paste with a mild curry powder.
Mango Chutney: A sweet and tangy accompaniment to the Prawn Curry & Rice, Mango Chutney is a delicious way to add a bit of extra flavor to the dish. It's also a great way to balance out the heat of the curry paste.
Raita: Raita is a cooling side dish that is often served with Indian curries. It's made from yogurt, cucumber, and spices, and it helps to balance out the heat of the curry. It's also a great way to add a creamy texture and a bit of freshness to the meal.
FAQ
Q: What type of rice should I use for this recipe?
A: You should use Doongara Rice, a low GI white rice, for this recipe.
Q: How long should I cook the rice for?
A: You should cook the rice for 18 minutes on medium heat, stirring occasionally. Once the water is absorbed, reduce heat to low and cover for an additional 5 minutes.
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Fun facts:
Fun Fact 1: The Patak's Tikka brand of curry paste used in this recipe is a popular Indian-style curry paste that was founded in 1957 by Laxmishanker Pathak, a Gujarati entrepreneur who immigrated to the UK from India.
Fun Fact 2: Prawn curry is a popular dish in many parts of the world, including India, where it is often served with Basmati rice. The dish is also popular in China, where it is often served with steamed buns or fried rice.