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Grilled Prawns on Curry Coconut Rice Salad

8 servings (when served as a side dish)


Dairy Free

Nutritional Facts Per Serving

13.3 g
41.1 g
3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 333
  • Fat 13.4 g
    • Saturated   4.1 g
    • + Trans 
  • Cholesterol 71 mg
  • Sodium   305 mg
  • Carbohydrate 41.1 g
    • Fibre   3 g
    • Sugars  
  • Protein 13.3 g
    • Vitamin A 12 %
    • Vitamin C 40 %
    • Calcium 6 %
    • Iron 19 %


Place the rice, water and curry powder in a medium pot. Set over medium-high heat and bring to a boil. Cover, turn the heat to its lowest setting, and steam rice 15 minutes, or until tender. Spoon and spread the rice on a wide plate and cool to room temperature.

Transfer rice to a bowl. Add remaining ingredients, except prawns and 2 Tbsp. oil, and toss to combine. Cover and refrigerate salad until ready to serve. (Can be made a few hours before needed.)
Preheat barbecue or indoor grill to medium-high. Toss salad again and then arrange in a decorative dish. Toss prawns with the 2 Tbsp. oil; season with salt and pepper. Grill 1 to 2 minutes per side, or until cooked through. Arrange prawns on top of the salad and serve.

Note: When draining the pineapple tidbits, save the juice and use in this recipe.

Recipe Options: Instead of prawns, top this salad with an equal amount of grilled scallops, or use a mix of grilled prawns and scallops. Instead of currants, try raisins in the salad. Make the salad as spicy as you like, by choosing mild, medium or hot curry powder to flavour it.

Serving Suggestions

Make a summer salad buffet dinner by serving this salad with a few others you, or one of your obliging guests coming for dinner, create from recipes in our collection. The many possibilities include Quinoa and Chickpea Salad; Large Batch Caesar Salad; and Green Bean Salad with Tahini Dressing.

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