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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.

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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