Sweet & hot prawn & pineapple curry

Recipe uploaded by

John Torode

2 ratings

Recipe by John Torode

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1. 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.

Per serving

304 kcalories, protein 16g, carbohydrate 16g, fat 20 g, saturated fat 14g, fibre 1g, salt 1.31 g

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• ljwarrington

  12 February 2008

  ljwarrington rated and commented on this recipe

  

  made it at a dinner party for four - very tasty!

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• ashleyt

  16 April 2008

  ashleyt rated and commented on this recipe

  

  im aged 15, i cooked this dish and thoroughly enjoyed it 10/10.

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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 lemon grass stalks, peeled and cut into finger sized pieces
• 600g peeled raw tiger prawns

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Freezable if prawns are fresh

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 lemon grass stalks, peeled and cut into finger sized pieces
• 600g peeled raw tiger prawns

Per serving

304 kcalories, protein 16g, carbohydrate 16g, fat 20 g, saturated fat 14g, fibre 1g, salt 1.31 g

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