Created by ImPat on August 23, 2017
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.