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Curry prawns with vegetables & rice

Prep 10 & 15 min – Cook 20 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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Curry prawns with vegetables and rice is a quick and satisfying meal combining tasty curry prawns with a colourful assortment of vegetables. You can save a bit of time by buying cleaned prawns. Our choice would be to purchase the larger ocean prawns and clean at home.  

Ingredients

  • 30 large cooked prawns – top & tail discard, peeled, deveined, rinsed 
  • 2 cups jasmine rice – rinsed
  • 1 large onion – peeled, rinsed, halved and cut into large dices
  • 1 large clove garlic – peeled, rinsed, crushed
  • 5 tablespoons olive oil
  • 2 red capsicums – halved, deseeded, rinsed, flesh inside trimmed, sliced in thin strips
  • 2 large carrots – peeled, rinsed, top cut, halved, sliced in thin strips
  • 6 teaspoons curry powder or to taste
  • 1/2 cup water
  • 2 celery sticks – washed, stringed, sliced in half length wise, diced
  • 10 baby corn – washed, halved

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Directions

  1. Prepare the prawns and set aside in fridge.
  2. Rinse rice in a bowl discarding water a few times. Cover with water and set aside.
  3. Prepare all vegetable ingredients.
  4. In a large pan heat the olive oil on low to medium heat.
  5. Add onion and garlic cook for 5 minutes stirring occasionally.
  6. Add capsicum and carrots cook a further 5 minutes stirring occasionally.
  7. Add the curry powder with half of the water mix well cook a further 1 minute.
  8. Add celery and baby corn cook 7 minutes. Adding half of remaining water and mix.
  9. In a large pot boil water and add rice cook to packet directions. Remember when soaking rice this reduces the time of cooking. So regularly test rice and cook approximately 7-10 minutes.
  10. In the last 2 minutes of the rice cooking add prawns to pan with vegetables and heat on low heat adding the last of the water.
  11. Drain rice. Add rice to frying pan and mix well.
  12. Serve on individual plates or in a large serving bowl.  

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