Curried Prawns with Rice
Cooked prawns or shrimp can be refrigerated up to 3 days and frozen up to 3 months for a delicious seafood dinner anytime.
15 min
4 servings
410 calories
Ingredients
1 tsp vegetable oil
1⁄2 cup sliced onion
1⁄2 cup sliced bell pepper
1 tsp Minced Garlic
2 tsp Madras Curry Powder
1 tsp sugar
crushed chilies, to taste
1 lb (450 g) prawns, peeled and de-veined
1 cup light coconut milk
1 tbsp cornstarch
1⁄4 cup water
4 cups cooked brown or white rice
chopped cilantro, to taste
Instructions
Heat oil in frying pan over medium heat. Add onion, pepper, and garlic. Stir-fry approximately 5 min or until soft.
Add curry powder, sugar, crushed chilies, prawns, and coconut milk. Increase heat to medium-high and cook for approximately 5 min, or until prawns turn pink.
Whisk together cornstarch and water in a small mixing bowl. Add to prawn mixture and heat for approximately 5 – 7 min, until sauce is thick.
Serve over hot rice and sprinkle with cilantro.
Nutritional Information
Per serving: Calories 410, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 170 mg, Sodium 270 mg, Carbohydrate 61 g (Fiber 5 g, Sugars 10 g), Protein 28 g.