This is a very easy prawn and vegetable curry that makes a great side. I like to use it instead of rice to keep down the carb count.
This was such an easy recipe. I made my own prawn stock, using the heads and shells of prawns and used that in the recipe instead of water. It added so much more flavour. For vegetables I cut up chunks of kabocha squash and napa cabbage. Delicious! - 04 Jan 2011 (Review from Allrecipes Southeast Asia)