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Time to make:
21 mins, prep 10 mins, cook 11 mins
$13.05 per serve
(at time of publication)
Full ingredients list:
- 120g raw prawns, peeled
- 1 tablespoon chopped coriander
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons oil
- 1/3 cup uncooked long-grain rice
- 3/4 cup reduced-salt chicken stock
- 3 medium mushrooms, sliced
- 1/4 cup frozen peas
- 2 tablespoons low-fat yoghurt
- chopped coriander, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Sprinkle prawns with coriander, lemon juice and half the curry powder. Set aside.
Step 2 Place onion and garlic into a microwave-proof bowl with oil. Cook on HIGH for about 1 minute.
Add remaining curry powder and cook for 1 minute.
Step 3 Stir in rice with stock and 1/4 cup water. Cook on HIGH for 4 minutes, stirring twice.
Step 4 Add mushrooms and another 1/4 cup water and cook for 1 minute on HIGH, stirring halfway through. Add prawns and cook on HIGH for 2 minutes.
Step 5 Stir through peas and cook on HIGH for 2 minutes. Serve with yoghurt and coriander.
Make it vegetarian: Use chickpeas instead of prawns and use vegie stock.
A few minutes’ standing time is often needed for microwaved items cooked for longer than 3 minutes. This is so the temperature can be regulated throughout the entire dish.
About this recipe
First published: August 2010