DinnerGluten-free
Prawn Curry with Rice
Juicy prawns simmered briefly in a fragrant curry and served with rice.
- Calories
- 770
- kcal per serving
- Protein
- 49 g
- per serving
- Time
- 22 min
- 10 prep · 12 cook
- Makes
- 1 serving
- about 555 g each
Ingredients
- 200 gPrawns, peeled, deveined, and patted dry
- 200 gCooked rice, warm, freshly cooked
- 1 mediumTomato, finely chopped unless the method says otherwise
- 100 mlCoconut milk
- 1 tspCurry powder
- 1 tbspOil
- 1/4 tsp, or to tasteSalt
Contains: shellfish.
Method
- Peel and devein the prawns if needed.
- Heat the oil in a pan over medium heat. Add the chopped tomato and curry powder, and cook for 4 minutes, mashing lightly, until it forms a fragrant base.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the prawns and cook for 3 to 4 minutes, just until they turn pink and opaque; do not overcook or they will become tough.
- Season with salt and remove from the heat immediately once the prawns are done.
- Serve right away over the warm cooked rice.
Log it in GymTribe
Prawn Curry with Rice is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
