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Sweet & hot prawn & pineapple curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
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 prawn
Method
- STEP 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.
