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Friday, May 4, 2012


I’ve recently discovered a new-found love for prawns and have received so much joy and satisfaction in cooking them. It seems that when you change your diet considerably by omitting certain things, your palate craves food that you have previously disliked. Seafood was on the top of my no-go list last year but this year I found myself more adventurous and wanting to try new things. This prawn curry was a bit of a thrown together dinner and I was not sure how it would taste throughout the cooking process. Making your own homemade curry paste really makes a substantial difference in taste, however if you are pressed for time buying a prepackaged paste is fine (just remember to read the label carefully in case any gluten or other ingredients you may be intolerance to have been thrown in there).


  • 200g prawns, cooked & deveined 
  • 1 1/2 cups doongara rice
  • 400ml light coconut milk
  • 200g green beans, washed & trimmed
  • 1 small red capsicum, seeds removed & chopped 
  • 1 large carrot, peeled & cut into long sticks
  • 2 tablespoons homemade curry paste (see Chickpea & Chicken Curry, Potato Curry for ingredients) or prepackaged curry paste 
  • 3 garlic cloves, finely chopped
  •  1 teaspoon sesame oil


1. Cook rice by adding 3 cups water to 1 1/2 cups rice in a medium saucepan and bring to the boil. When boiled, simmer for around 10-12 minutes or until rice is tender and all water is absorbed. Remove from heat and sit. 

2. Meanwhile, heat sesame oil in a wok and swirl to coat. Add garlic and stir for 2 minutes or until fragrant. Then add curry paste and stir constantly so paste does not stick to work. When fragrant (this should only take 1 minute at most) pour in coconut milk and stir, bringing to the boil. Reduce the heat to medium-low and add green beans, capsicum and carrot. Cook for 3-4 minutes or until beans are almost tender. Add prawns and cook for another 3 or so minutes or until the prawns are heated through. 

3. Remove curry from heat. Place rice in a large serving bowl and pour curry over the top of the rice. Serve warm with fresh coriander on top if you wish. 

Serves /
Total Preparation time / 10 minutes (15 if making curry paste from scratch). 
Total Cooking time / 25 minutes 

x E 

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