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🍽️ Creamy Prawn and Vegetable Curry with Rice

666 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• salt
• 0.5 bunch soup vegetables
• 2 slices pineapple with some juice (from the can)
• 300 g shrimp (ready for cooking)
• 1 tbsp butter
• 2 tsp curry powder
• 125 ml white wine
• 300 g whipping cream
• pepper (from the mill)
• 2 tbsp sliced almonds

Instructions

1. 1. Bring the rice water to a boil.
2. 2. Lightly salt the water.
3. 3. Reduce the heat to the lowest setting.
4. 4. Cover the pot.
5. 5. Let the rice steam for about 20 minutes.
6. 6. Wash the soup vegetables thoroughly.
7. 7. Remove the tough stems and ends.
8. 8. Cut the vegetables into fine cubes.
9. 9. Cut the pineapple into small pieces.
10. 10. Rinse the prawns under running water.
11. 11. Drain the prawns well.
12. 12. Drizzle some pineapple juice over the prawns.
13. 13. Heat the butter in a large pan.
14. 14. Add the vegetable cubes to the hot butter.
15. 15. Sauté the vegetables briefly.
16. 16. Dust the vegetables with curry powder.
17. 17. Let the curry sizzle for a short moment.
18. 18. Deglaze the mixture with wine.
19. 19. Add the cream.
20. 20. Bring the sauce to a brief boil.
21. 21. Season the sauce with salt and pepper.
22. 22. Add the prawns and pineapple pieces to the pan.
23. 23. Let everything simmer for about 5 minutes.
24. 24. Heat a separate dry pan.
25. 25. Lightly toast the almonds.
26. 26. Remove the almonds from the heat immediately to prevent burning.
27. 27. Warm the serving plates.
28. 28. Place the rice on the warmed plates.
29. 29. Spread the prawn curry over the rice.
30. 30. Sprinkle the dish with the toasted almond slices.
31. 31. Serve the curry immediately.

Nutrition per serving

• kcal: 666
• Protein: 24 g · Fett/Fat: 31 g · Carbs: 67 g