Prawns with vegetable curry rice
preparation
Ingredients · Servings 2
- 250 g Shrimp
- 250 g Rice
- 1 Zucchini
- 1 can of corn
- 3 carrots
- 170 ml coconut milk
- Salt
- Pfeffer
- Curry
- oil
Method · 25 min
- cook rice
- Chop or grate the carrots and zucchini, drain the corn.
- Steam/sauté and season the vegetables.
- Sauté the shrimp until crispy and add to the vegetables.
- Add coconut milk to the shrimp and vegetables, mix with rice, season to taste and add more seasoning if needed.
- Cooking rice: 250g rice
