Thai Food Made Easy | PINEAPPLE AND PRAWN CURRY
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PINEAPPLE AND PRAWN CURRY

 

 

 

PINEAPPLE AND PRAWN CURRY

Pineapple and Prawn Curry

Pineapple and Prawn Curry 

Serve: 1

Ingredients: 

100 gram                                  Raw king prawns

100 gram                                  Pineapple – chunkily cut

200 milliliter                              Thai coconut milk    

2 tablespoon                             Vegetable oil     

1 tablespoon                             Ground dry fish or dry shrimp (optional)

1/2 tablespoon                          Thai red curry paste

6                                              Kaffir lime leaf

1 teaspoon                                Soft brown sugar

1/2 teaspoon                             Fish sauce

1/2 teaspoon                             Oyster sauce

1 pinch                                     Salt

 

 

 

 

Method

-Gently fry the Thai Red curry paste in a small saucepan with the oil until infused.

-Add the coconut milk, bring it to a boil.  

-Season with the fish sauce, oyster sauce, sugar, kaffir lime leaves, a pinch of salt and ground dry shrimp. Simmer for a further 10 minutes.

-In goes the prawns and pineapple chunks. Gently boil until the prawns are cooked.

-Garnish with coriander and serve immediately with cooked Thai Jasmine Rice.

Tip:

– It is very important to use a good quality Thai Coconut Milk for this recipe. Click here for details Sing-Thai Coconut Milk. 

-Not sure what dry groundfish/shrimp is? Click here Dry Shrimp

–Check out my Seabass Panang for another delicious Thai recipe.

Pineapple and Prawn Curry