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Prawn Curry & Rice

Here's how you make Prawn Curry & Rice
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  • Servings: 2
  • Prep: 10m
  • Cook: 20m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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!

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