Ingredients
- 85 grams dry rice (1/3 cup Doongara Rice, low GI white rice)
- 1/4 teaspoon olive oil
- 400 grams shrimp (green prawns, peeled and deveined, tails left intact)
- 1 brown onion, cut into thin wedges
- 1 1/2 tablespoon curry paste (Masala Curry Paste, Patak's Tikka brand or gluten-free curry paste)
- 3/4 cup water, boiling (185 ml)
- 125 ml coconut milk (light, 1/2 cup)
- 200 grams cauliflower, cut into small florets
- 1 zucchini, halved lengthways and sliced
- 80 grams snow peas, topped and tailed
- 1/4 cup coriander leaves
- FOR PICKED CUCUMBER
- 1 cucumber (Lebanese cucumber, peeled into ribbons)
- 1 tablespoon white vinegar
- 2 teaspoons caster sugar
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.