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.
Ingredients
- 1 tsp vegetable oil
- 1⁄2 cup sliced onion
- 1⁄2 cup sliced bell pepper
- 1 tsp Minced Garlic
- 2 tsp curry seasoning
- 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
Preparation
- Heat oil in frying pan over medium heat. Add onion, pepper, and Minced Garlic. Stir-fry approximately 5 minutes or until soft.
- Add curry, sugar, crushed chilies, prawns, and coconut milk. Increase heat to medium-high and cook for approximately 5 minutes, 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 minutes, until sauce is thick.
- Serve over hot rice and sprinkle with cilantro.
Epicure Products Used
Nutritional Information
Per serving: Calories 410, Fat 5 g (Saturated 1 g, 0 0 g), Cholesterol 170 mg, Sodium 270 mg, Carbohydrate 61 g (Fiber 5 g, Sugars 10 g), Protein 28 g.