Pineapple, Prawn And Scallop Curry
This aromatic and flavorful pineapple, prawn, and scallop curry is a delightful blend of fresh seafood cooked in a fragrant Laotian curry paste and creamy coconut milk. Served alongside a refreshing salad bursting with cherry tomatoes, cucumber, and crunchy lettuce, this dish is sure to satisfy your taste buds with its vibrant and exotic flavors.
— Constant Cookbook
Ingredients
- 1 tsp cumin
- 2 tsp coriander seeds
- 1 lemongrass
- 1 tbsp chopped galangal
- 1 lime
- 1 tbsp finely chopped garlic
- 1 large shallot
- 3 tbsp chopped coriandercoriander
- 1 tbsp chopped fresh turmeric
- 1 tsp ground turmeric
- 1 tbsp chopped fresh ginger
- 4 red Thai or bird’s-eye chillies
- 2 tsp kaapi (dried shrimp paste)
- 1 tbsp medium curry powder
- 2 tbsp vegetable oil
- 2 tbsp groundnut or vegetable oil
- 3 tbsp Laotian curry paste
- 300g/10oz raw prawns
- 200g/7oz scallops
- 2 tbsp fish sauce
- 1 tbsp sugar
- 4 kaffir lime leaves
- 500ml/18fl oz coconut milk
- 1 small pineapple
- 4 spring onions
- handful of holy basilbasil
- 250g/9oz cherry tomatoes
- 1 cucumber
- 1 bunch spring onions
- 1 red chilli
- 1 iceberg lettuce
- 1 lemon
Instructions
- For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.
- For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
- Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.
- For the salad, place all the ingredients in a large bowl and gently toss.
- To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.