A warm bowl of prawn curry and rice is exactly what you need in this chilly weather. It not only fills your stomach, but your heart too. This prawn curry recipe is low FODMAP and so yum you will definitely want to make it again!
Low FODMAP Prawn Curry
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
• 60g (8-10) large, uncooked, peeled prawns
• 10g peanuts
• ½ small red Capsicum
• 3 medium cherry tomatoes
• 2 tbsp shredded coconut
• ¼ tsp garam masala
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tbsp water
• 2 ½ tbsp olive oil
• Coriander leaves (optional garnish)
• 1 cup cooked brown or basmati rice
Method:
- 1. In a blender, add the red capsicum, cherry tomatoes, peanuts, shredded coconut, and 3 tbsp of water and blend together until smooth.
- 2. In a heated pan, add 2 ½ tbsp of olive oil and the blended mix. Keep stirring for about 5 minutes, ensuring it does not form lumps or stick to the pan.
- 3. Add the garam masala, turmeric powder, coriander powder, cumin powder and salt to the pan and mix well.
- 4. Now add the prawns into the pan and cook for 5-8 minutes on low heat. Add 1-2 tbsp of water if the sauce starts to thicken too much.
- 5. Turn off the heat and garnish with coriander leaves (optional) and serve with rice! Enjoy!
