Prawn Curry

Dinner last night was prawn curry. I used some new zero calorie miracle rice I got on iherb! I’m not a fan of other “miracle shirataki noodles” but I love this rice and it’s texture; I need to buy more! The other night I used the rice to make a delicious risotto. I’ve also been using coconut milk powder that my friend gave me from Sri Lanka. It thickens any stew/curry; I’m obsessed. I can’t buy regular canned coconut milk else I’ll drink it straight O_O. If you find it, get it! He brought it to me from Sri Lanka but it’s also on amazon (for 4 times the price, mehhh). The miracle rice I found on iherb – discount code GIK407 gives you $5-10 off!

IMG_2253[1]Prawn Curry

Serves: 2

  • 1 cup onion, roughly chopped
  • 3 garlic cloves, minced
  • 1.5-2 cups water
  • juce from 1 lemon
  • 1/2 tsp turmeric
  • 1/2 tsp fennel
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 TBSP chili powder
  • 1/2 TBSP curry powder
  • 6-7 TBSP coconut milk powder
  • 2/3 cup frozen peas
  • 1 can baby corn, drained
  • 6 oz shrimp
  • 1 package of miracle shirataki rice (Optional)

First, spray a very large pan with nonstick spray and begin to lightly cook your onions on a medium heat. Once they begin to soften, add your garlic and cook for 1-2 minutes; do not let the garlic burn. Then add half of your water, the lemon juice, and all of the listed spices. Stir evenly. Let this simmer for a bit to cook down the water. Once the water is more than halfway cooked off, add more water to the pan as well as your coconut milk powder. Use your judgement on how much water the pan needs. When the sauce has thickened from the coconut milk powder, add your peas, corn, shrimp, and drained shirataki rice. Let cook for 3-5 minutes until the shrimp are pink and no longer raw. Then serve!


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