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  2. Diabetic Living Recipe

Prawn curry and rice

This tikka masala prawn curry is cooked with coconut milk and is packed with zucchini, snow peas and coriander. It's a fast and spicy seafood curry recipe. - by Chantal Walsh
  • 03 May 2017
Prawn curry and rice
Cook: 30 Minutes - easy - Serves 2 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This tikka masala prawn curry is cooked with coconut milk and is packed with zucchini, snow peas and coriander. It's a fast and spicy seafood curry recipe.

Ingredients

85 g (⅓ cup) Doongara rice

¼ tsp olive oil

400 g green prawns, peeled and deveined, tails left intact

1 brown onion, cut into wedges

1 ½ tbsp Patak's tikka masala paste or gluten-free curry paste

185 ml (¾ cup) boiling water

125 ml (½ cup) canned light coconut milk

200 g cauliflower, cut into small florets

1 zucchini, halved lengthways, sliced

80 g snow peas, ends trimmed

¼ cup fresh coriander leaves

Pickled cucumber

1 Lebanese cucumber, peeled into ribbons

1 tbsp white vinegar

2 tsp caster sugar

Method

  1. To make pickled cucumber, combine cucumber, vinegar and sugar in a small bowl. Cover and set aside.
  2. Cook rice in a small saucepan of boiling water for 10-12 minutes or until tender. Drain.
  3. Meanwhile, heat oil in a nonstick wok over medium-high heat. Add prawns. Cook for 1-2 minutes or until prawns are just browned. Transfer to a plate. Add onion and reduce heat to medium. Cook, stirring occasionally, for 4-5 minutes or until onion starts to soften. Add curry paste and cook, stirring, for 1 minute. Add water, coconut milk and cauliflower. Cover and simmer for 10 minutes.
  4. Add zucchini to wok. Simmer, covered, for 2 minutes or until zucchini is almost cooked. Add snow peas and prawns. Cook, partially covered, for 2 minutes or until vegetables are tender.
  5. Divide rice between shallow serving bowls. Spoon over the prawn curry and sauce. Top with coriander. Drain liquid from the cucumber and serve with curry.

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