Sweet & Hot Prawn & Pineapple Curry
Transport yourself to Thailand with this rich and aromatic massaman curry recipe. Packed with warm spices and vibrant flavors, this dish features juicy prawns cooked in a creamy coconut and pineapple sauce. Perfect for when you want to impress your taste buds with a taste of Southeast Asia.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 4 tbsp massaman curry powder
- 2 tbsp palm sugar , or soft brown sugar
- 2 tsp turmeric
- 1 tbsp fish sauce
- 2x 400ml cans coconut milk
- 1 small pineapple , peeled and chopped into chunks
- 10 dried kaffir lime leaves, torn or juice of half a lime
- 5 red chilli , chopped
- 3 lemongrass stalks, peeled and cut into finger sized pieces
- 600g peeled raw tiger prawns
Instructions
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 8 - 10
Nutrition
- Calories: 304 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.31 milligram of sodium
Comments
No comments found.