Prawn Curry & Rice Recipe
This delicious prawn curry is a perfect meal for those looking for a low GI, gluten-free dish. Serve with pickled cucumber for a flavorful twist.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
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
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